No-Bake Lemon Eclair Cake

This No-Bake Lemon Eclair Cake is a bright, refreshing dessert that’s incredibly simple to make. Layers of graham crackers soften into a cake-like texture, perfectly paired with a light, creamy, and tangy filling made from instant lemon pudding and whipped topping.

No-Bake Lemon Eclair Cake
Ingredients:

Ingredient	Amount
Instant lemon pudding mix	2 packages (3.4 oz each)
Cold milk	3 cups
Whipped topping (thawed)	1 tub (8 oz)
Graham crackers	About 24 crackers
Fresh lemon juice	½ cup
Lemon zest (optional, for garnish)	Zest of 1 lemon

How to Make No-Bake Lemon Eclair Cake:
Step 1: Prepare the lemon pudding mixture by whisking together the lemon pudding mix, fresh lemon juice, and cold milk in a large bowl. Whisk until smooth and thickened, about 2–3 minutes.

Step 2: Gently fold in the whipped topping, taking care not to overmix to keep the filling light and airy.

Step 3: In a 9×13-inch baking dish, arrange a layer of graham crackers on the bottom, breaking them as needed to fit. Spread half of the lemon pudding mixture evenly over the crackers.

Step 4: Add another layer of graham crackers on top, then spread the remaining pudding mixture over it. Finish with a final layer of graham crackers.

Step 5: Cover with plastic wrap or foil and refrigerate for at least 4 hours, preferably overnight, allowing the crackers to soften and the cake to set.

Step 6: Just before serving, garnish with lemon zest if desired. Slice and enjoy chilled!