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!
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