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
