This No-Bake Lemon Eclair Cake is a delicious and easy dessert that requires no baking. With layers of graham crackers, creamy lemon pudding, and Cool Whip, topped with a smooth lemon frosting, this cake is a perfect treat for any occasion. It's light, refreshing, and bursting with lemon flavor. Simply prepare, chill, and enjoy!

No-Bake Lemon Eclair Cake
No-bake lemon eclair cake | Myhomemaderecipe.com

This No-Bake Lemon Eclair Cake is a refreshing and delightful dessert that combines the tangy flavor of lemon with the creamy texture of pudding and Cool Whip. It's an easy-to-make treat that doesn't require any baking, making it perfect for hot days or when you want a quick dessert.

INGREDIENTS

  • 1 box graham crackers (14.4 oz): These form the layers and structure of the cake.
  • 2 boxes instant lemon pudding (3.4 oz each): Provides the lemon flavor and creamy texture.
  • 3½ cups milk: Used to mix with the pudding.
  • 1 container Cool Whip (8 oz), thawed: Adds a light and fluffy texture to the pudding mixture.
  • 1 can lemon frosting (16 oz): Topped over the cake for a sweet and tangy finish.

INSTRUCTIONS

Step 1:
Prep a 9x13 pan with cooking spray. Line the bottom with a single layer of graham crackers, breaking them if necessary to fit.
Step 2:
In a large mixing bowl, combine 2 boxes of instant lemon pudding with 3½ cups of milk. Beat the mixture for 2 minutes until it thickens.
Step 3:
Gently fold in the thawed 8 oz container of Cool Whip into the pudding mixture until well combined and smooth.
Step 4:
Spread half of the pudding mixture evenly over the layer of graham crackers in the pan.
Step 5:
Add another layer of graham crackers over the pudding mixture, followed by the remaining pudding mixture spread evenly on top.
Step 6:
Finish with a final layer of graham crackers on top.
Step 7:
Warm the 16 oz can of lemon frosting in the microwave for 30-40 seconds to make it pourable.
Step 8:
Pour the warmed frosting evenly over the top layer of graham crackers, spreading it to cover the entire surface.
Step 9:
Cover the pan with plastic wrap and chill in the refrigerator for at least 12 hours to allow the flavors to meld and the graham crackers to soften.

Serving and Storage Tips

  • Serve chilled for a refreshing dessert.
  • Garnish with lemon zest or fresh berries for added flavor and presentation.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • For a firmer texture, you can freeze the cake for a couple of hours before serving.

Helpful Notes

  • Substitute lemon frosting with vanilla or cream cheese frosting for a different flavor profile.
  • You can use sugar-free pudding mix and Cool Whip for a lighter version of this dessert.
  • Feel free to add a layer of fresh fruit between the layers for added texture and flavor.

Tips from Well-Known Chefs

  • Chef Martha Stewart: "Always allow enough chilling time for no-bake desserts. This helps the flavors meld together beautifully."
  • Chef Nigella Lawson: "Use high-quality lemon pudding mix for the best flavor and texture in your no-bake cakes."
  • Chef Rachael Ray: "Don't be afraid to experiment with different flavors of pudding and frosting to create your own unique version of this dessert."
No-Bake Lemon Eclair Cake
No-Bake Lemon Eclair Cake | Myhomemaderecipe.com