Description
This No-Bake Lemon Eclair Cake is a refreshing and creamy dessert that’s incredibly easy to make. Layered with graham crackers, lemon pudding, and topped with lemon frosting, it’s the perfect treat for warm days and gatherings.
Ingredients
Scale
- 1 box graham crackers (14.4 oz)
- 2 boxes instant lemon pudding (3.4 oz each)
- 3½ cups milk
- 1 container Cool Whip (8 oz), thawed
- 1 can lemon frosting (16 oz)
Instructions
- Prep the Pan: Spray a 9×13 inch pan with cooking spray. Line the bottom with a layer of graham crackers.
- Make the Pudding: In a medium bowl, mix the instant lemon pudding with milk. Beat for 2 minutes until smooth. Fold in the thawed Cool Whip.
- Layer the Mixture: Spread half of the pudding mixture over the graham crackers in the pan. Add another layer of graham crackers, followed by the remaining pudding mixture.
- Top with Crackers: Add one final layer of graham crackers on top.
- Add Frosting: Warm the lemon frosting in the microwave for 30-40 seconds until pourable. Pour evenly over the top layer of graham crackers.
- Chill: Refrigerate for at least 12 hours. Slice and serve chilled.
Notes
Allowing the cake to set in the refrigerator for a full 12 hours will enhance the flavor and texture.
- Prep Time: 15 mins
- Cook Time: 0 minutes (refrigeration time not included)
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 24g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 15mg