This easy, No-Bake Lemon Eclair Cake is a refreshing treat that’s perfect for a warm afternoon.
With layers of graham crackers, creamy pudding, and a tangy lemon frosting, it’s an effortless dessert that will bring smiles all around.
Just layer, chill, and enjoy with your family!
Ingredients
- 1 box of graham crackers
- 1 large tub of Cool Whip
- 2 boxes of instant French vanilla pudding
- Milk (enough to prepare 2 boxes of pudding, per package instructions)
- 1 container of lemon frosting
- 9×13-inch pan
Instructions
Step 1: Pour milk into a bowl and add the 2 boxes of instant pudding.
Whisk until the pudding is well combined and starting to thicken. Chill for a few minutes.
Step 2: While the pudding chills, layer the bottom of a 9×13-inch pan with a single layer of graham crackers.
Step 3: Once the pudding is set, take it out of the fridge and fold in the Cool Whip until smooth.
Step 4: Spread half of the pudding mixture over the graham cracker layer in the pan, spreading evenly.
Step 5: Add a second layer of graham crackers, followed by the remaining pudding mixture. Top with a third layer of graham crackers.
Step 6: Slightly melt the lemon frosting in the microwave for about 10 seconds until it’s pourable, then spread it over the final layer of graham crackers.
Chill in the refrigerator for 8 hours before serving.
Frequently Asked Questions (FAQs)
1. Can I make this dessert ahead of time?
Absolutely! This no-bake lemon eclair cake is best when it’s made at least 8 hours ahead to allow the layers to set and flavors to meld.
2. Can I use homemade whipped cream instead of Cool Whip?
Yes, you can use homemade whipped cream, but keep in mind it may not hold up as well.
For best results, ensure the whipped cream is stable.
3. What if I don’t have lemon frosting?
You can substitute with vanilla frosting and add a bit of lemon zest for a similar effect.
Lemon curd is also an option for a tangier flavor.
4. How long will this dessert last in the fridge?
Stored in an airtight container, this dessert can be kept in the fridge for up to 3 days.
5. Can I freeze this lemon eclair cake?
Yes, you can freeze it for up to a month. Thaw it in the fridge for a few hours before serving to enjoy the same creamy texture.
No-Bake Lemon Eclair Cake
Ingredients
- 1 box graham crackers
- 1 tub Cool Whip large
- 2 boxes instant French vanilla pudding
- Milk enough to prepare 2 boxes of pudding, per package instructions
- 1 container lemon frosting
- 1 9×13-inch pan
Instructions
- Pour milk into a bowl and add the 2 boxes of instant pudding.
- Whisk until the pudding is well combined and starting to thicken. Chill for a few minutes.
- While the pudding chills, layer the bottom of a 9×13-inch pan with a single layer of graham crackers.
- Once the pudding is set, take it out of the fridge and fold in the Cool Whip until smooth.
- Spread half of the pudding mixture over the graham cracker layer in the pan, spreading evenly.
- Add a second layer of graham crackers, followed by the remaining pudding mixture. Top with a third layer of graham crackers.
- Slightly melt the lemon frosting in the microwave for about 10 seconds until it’s pourable, then spread it over the final layer of graham crackers.
- Chill in the refrigerator for 8 hours before serving.
