Easy No-Bake Lemon Eclair Cake (Print version)
A creamy make-ahead lemon eclair cake with graham crackers, fluffy lemon pudding, whipped topping, and pourable lemon frosting.
# Ingredients:
For the cake
01 -
1 box (14.4 oz or 408 g) graham crackers
02 -
2 boxes (3.4 oz or 96 g each) instant lemon pudding mix
03 -
3 1/2 cups (830 ml) cold milk
04 -
1 container (8 oz or 225 g) whipped topping, thawed
05 -
1 teaspoon finely grated lemon zest, optional
06 -
1 can or tub (16 oz or 450 g) lemon frosting
For garnish
07 -
Thin lemon slices, optional
08 -
Extra lemon zest, optional
# Instructions:
01 -
Use a 9x13-inch baking dish. Lightly coat it with cooking spray if desired.
02 -
Beat the lemon pudding mix with cold milk for about 2 minutes, until thickened. Fold in the thawed whipped topping and lemon zest until smooth.
03 -
Place one layer of whole graham crackers across the bottom of the dish. Break crackers as needed to cover the corners.
04 -
Spread half of the lemon filling over the crackers. Add a second layer of graham crackers, then spread on the remaining filling.
05 -
Cover the filling with a final even layer of graham crackers, pressing gently so the top is level.
06 -
Microwave the lemon frosting uncovered for 25-35 seconds, just until pourable. Stir, pour over the top crackers, and spread evenly.
07 -
Cover and refrigerate for at least 12 hours or overnight. Slice cold and garnish with lemon slices or zest if desired.
# Good to know:
01 -
Requires at least 12 hours of chilling before serving.
02 -
Best made the day before a party or potluck.
03 -
Serve cold for the cleanest slices.