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No-Bake Lemon Eclair Cake Recipe

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★★★★★

4.8 from 77 reviews

A refreshing and easy-to-make No-Bake Lemon Eclair Cake featuring layers of graham crackers, creamy lemon pudding, whipped topping, and a smooth lemon frosting. This chilled dessert requires no baking and offers a delightful citrus flavor perfect for any occasion.

Ingredients

Scale

Crust and Layers

  • 1 (14.4-oz) box graham crackers

Pudding Filling

  • 2 (3.4-oz) boxes instant lemon pudding mix
  • 3½ cups milk
  • 1 (8-oz) container Cool Whip, thawed

Topping

  • 1 (16-oz) can lemon frosting

Instructions

  1. Prepare the Pan: Spray the bottom of a 9×13-inch pan with cooking spray to prevent sticking and ease the removal of the finished cake.
  2. First Layer of Graham Crackers: Line the bottom of the pan with one-third of the whole graham crackers, creating the base layer for the cake.
  3. Make the Pudding Mixture: In the bowl of an electric mixer, combine the instant lemon pudding mix with the milk. Beat at medium speed for 2 minutes until the pudding thickens. Carefully fold in the thawed Cool Whip for a light and fluffy texture.
  4. Layer Pudding Over Crackers: Pour half of the pudding mixture evenly over the graham cracker layer, spreading gently to cover the crackers.
  5. Second Layer of Crackers and Pudding: Place another layer of the remaining graham crackers on top of the pudding. Then pour the remaining half of the pudding mixture over the crackers, spreading evenly. Finish with a final layer of graham crackers on top.
  6. Prepare the Frosting: Heat the container of lemon frosting in the microwave uncovered for 30 to 40 seconds until it’s pourable but not hot, ensuring it spreads easily over the cake.
  7. Frost the Cake: Pour the warmed lemon frosting over the top layer of graham crackers, spreading evenly to cover the entire surface.
  8. Chill: Refrigerate the cake for at least 12 hours or overnight to allow the graham crackers to soften and the layers to set for the best flavor and texture.

Notes

  • Use a 9×13-inch pan for the best layering and size.
  • Ensure the Cool Whip is fully thawed before folding into pudding to maintain smooth consistency.
  • Warming the frosting makes it easier to spread without tearing the top graham cracker layer.
  • For best results, refrigerate for a full 12 hours before serving to allow layers to meld.
  • Can be garnished with lemon zest or fresh berries for presentation.

Keywords: No-Bake Lemon Eclair Cake, lemon dessert, easy lemon cake, no-bake cake, lemon pudding dessert, layered graham cracker cake

Find it online: https://www.sanacooks.com/no-bake-lemon-eclair-cake-recipe/