No-Bake Lemon Eclair Cake
This easy, No-Bake Lemon Eclair Cake is a refreshing treat that’s perfect for a warm afternoon.
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.