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No-Bake Lemon Eclair Cake Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 12 hours 15 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

This No-Bake Lemon Eclair Cake is a refreshing and easy-to-make dessert perfect for any occasion. Featuring layers of graham crackers, instant lemon pudding, and creamy Cool Whip topped with lemon frosting, it requires no baking and is wonderfully tangy and sweet. Simply assemble, refrigerate overnight, and enjoy a cool, luscious treat.

Ingredients

Scale

Crackers

  • 1 (14.4-oz) box graham crackers

Pudding Mixture

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

Topping

  • 1 (16-oz) can lemon frosting

Instructions

  1. Prepare Pan: Spray the bottom of a 9×13-inch pan with cooking spray to prevent sticking and make cleanup easier.
  2. Layer Graham Crackers: Arrange one-third of the whole graham crackers evenly on the bottom of the prepared pan to form the first layer.
  3. Make Pudding Mixture: In the bowl of an electric mixer, combine the instant lemon pudding mixes with 3½ cups of milk. Beat at medium speed for 2 minutes until thickened. Gently fold in the thawed Cool Whip until combined for a light, fluffy texture.
  4. Add First Pudding Layer: Pour half of the pudding and whipped topping mixture evenly over the graham cracker layer.
  5. Add Middle Layers: Place another layer of whole graham crackers on top of the pudding layer, then pour the remaining pudding mixture over the crackers. Cover with the final layer of graham crackers.
  6. Frost the Cake: Heat the lemon frosting in the microwave, uncovered, for 30 to 40 seconds to soften it slightly. Pour and spread the warm frosting evenly over the top layer of graham crackers.
  7. Chill: Refrigerate the assembled cake for at least 12 hours, allowing the graham crackers to soften and flavors to meld into a delicious, creamy dessert.

Notes

  • Make sure to thaw the Cool Whip completely before mixing for best consistency.
  • For a more intense lemon flavor, you can add a tablespoon of lemon zest to the pudding mixture.
  • This cake is best served chilled and can be stored in the refrigerator for up to 3 days.
  • Use a sharp knife dipped in hot water to slice the cake cleanly.
  • If lemon frosting is unavailable, a cream cheese frosting with a hint of lemon juice works as a substitute.

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