Why You’ll Love This Recipe
This No-Bake Lemon Eclair Cake is the ultimate citrusy indulgence. The lemon pudding filling is rich and creamy, while the graham cracker layers add a delightful crunch. The glossy lemon frosting on top gives it a smooth, sweet finish. Plus, it’s incredibly simple to make—no baking required! You can prepare it ahead of time, making it the perfect make-ahead dessert for any occasion. It’s sure to become a favorite in your dessert rotation.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
- 2 (3.4 oz) boxes instant lemon pudding mix
- 3 cups cold milk
- 1 (8 oz) container whipped topping (like Cool Whip)
- 1 box graham crackers (about 18 sheets)
For the Frosting:
- 1 (16 oz) container lemon frosting
For the Garnish:
- Fresh lemon zest (optional)
- Mint leaves (optional)
Directions
Step 1: Prepare the Pudding
In a large mixing bowl, whisk together the lemon pudding mix and cold milk for 2-3 minutes until thickened.
Step 2: Add the Whipped Topping
Gently fold in the whipped topping until the pudding mixture is well combined and smooth.
Step 3: Assemble the Cake
In a 9×13 inch dish, lay a single layer of graham crackers to cover the bottom of the dish.
Spread half of the lemon pudding mixture evenly over the crackers.
Add another layer of graham crackers on top of the pudding layer.
Spread the remaining pudding mixture over the second layer of graham crackers.
Top with a final layer of graham crackers.
Step 4: Add the Frosting
Microwave the lemon frosting for 20-25 seconds to soften it, then pour and gently spread it evenly over the top layer of graham crackers.
Step 5: Refrigerate
Cover the dish and refrigerate for at least 4 hours, but preferably overnight, to allow the flavors to meld and the cake to set.
Step 6: Garnish and Serve
Before serving, garnish with fresh lemon zest and mint leaves if desired. Serve chilled and enjoy!
Servings and Timing
- Servings: 12 servings
- Prep Time: 15 minutes
- Chill Time: 4 hours (or overnight)
- Total Time: 4 hours 15 minutes
Nutritional Information
- Calories: 310 kcal per serving
- Fat: 14g
- Carbohydrates: 42g
- Protein: 2g
Variations
- Berry Twist: Add fresh berries like raspberries or strawberries between the layers for an extra burst of flavor and color.
- Chocolate Drizzle: For a chocolatey twist, drizzle some melted chocolate over the top or between the layers.
- Vegan Version: Substitute the whipped topping with coconut whipped cream and use a dairy-free graham cracker for a vegan version of this dessert.
Storage/Reheating
- Storage: Store the cake in an airtight container in the refrigerator for up to 3 days. The flavors only improve after a day or two!
- Reheating: This is a chilled dessert, so there’s no need for reheating. Serve directly from the fridge.
FAQs
1. Can I make this cake ahead of time?
Yes, this cake is perfect for making ahead! In fact, it’s better when it’s allowed to chill overnight so the flavors can meld.
2. Can I use homemade lemon pudding instead of instant pudding?
Yes, you can use homemade lemon pudding, but using instant pudding helps to speed up the process and gives it a consistent texture.
3. Can I substitute the graham crackers with something else?
You can try using vanilla wafers or even crushed cookies like shortbread as a substitute for the graham crackers.
4. Can I make this cake without whipped topping?
You can use whipped cream as an alternative to whipped topping, but make sure it’s well whipped for the best texture.
5. Can I freeze this cake?
Yes, you can freeze this cake. Let it thaw in the fridge for a few hours before serving for the best texture.
6. Can I use a different flavor of frosting?
Absolutely! You can substitute lemon frosting with vanilla, cream cheese, or even a fruit-flavored frosting like strawberry or raspberry.
7. How do I make sure the pudding mixture is thick enough?
Make sure you’re whisking the pudding and milk for the full 2-3 minutes until it thickens. If it’s still too runny, you can add a little more pudding mix and whisk again.
8. Can I add more lemon flavor to the pudding?
Yes, you can enhance the lemon flavor by adding a little lemon zest to the pudding mixture before assembling the cake.
9. How do I keep the graham crackers from getting soggy?
Chilling the cake for a few hours or overnight helps the graham crackers soak up the pudding mixture without becoming too soggy.
10. Can I make this cake gluten-free?
Yes, you can use gluten-free graham crackers to make this a gluten-free dessert. Be sure to check that the frosting and other ingredients are also gluten-free.
Conclusion
No-Bake Lemon Eclair Cake is a light, refreshing, and easy dessert that’s perfect for any occasion. The layers of creamy lemon pudding, crunchy graham crackers, and tangy lemon frosting come together to create a dessert that’s both indulgent and refreshing. Whether you’re serving it at a party or enjoying it on a warm afternoon, this dessert is sure to impress with its bright flavors and simple preparation.
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No-Bake Lemon Eclair Cake Recipe
- Total Time: 4 hours 15 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
No-Bake Lemon Eclair Cake is a refreshing and easy-to-make dessert that layers creamy lemon pudding, fluffy whipped topping, and crunchy graham crackers, all topped with a glossy lemon frosting. It’s the perfect make-ahead treat for any occasion.
Ingredients
2 (3.4 oz) boxes instant lemon pudding mix
3 cups cold milk
1 (8 oz) container whipped topping (like Cool Whip)
1 box graham crackers (about 18 sheets)
1 (16 oz) container lemon frosting
Fresh lemon zest (optional)
Mint leaves (optional)
Instructions
- In a large mixing bowl, whisk together the lemon pudding mix and cold milk for 2-3 minutes until thickened.
- Gently fold in the whipped topping until the pudding mixture is smooth.
- In a 9×13 inch dish, layer graham crackers to cover the bottom.
- Spread half of the lemon pudding mixture over the crackers, followed by another layer of graham crackers.
- Spread the remaining pudding mixture over the second layer of graham crackers and top with a final layer of graham crackers.
- Microwave the lemon frosting for 20-25 seconds to soften it, then spread it evenly over the top layer of graham crackers.
- Cover the dish and refrigerate for at least 4 hours, preferably overnight.
- Before serving, garnish with fresh lemon zest and mint leaves, if desired.
- Serve chilled and enjoy!
Notes
For added flavor and color, layer fresh berries like raspberries or strawberries between the layers.
For a vegan version, substitute the whipped topping with coconut whipped cream and use dairy-free graham crackers.
For a chocolate twist, drizzle some melted chocolate over the top.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: undefined
- Sodium: undefined
- Fat: 14g
- Saturated Fat: undefined
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 42g
- Fiber: undefined
- Protein: 2g
- Cholesterol: undefined
