No-Bake Lemon Eclair Cake
A delightful no-bake dessert featuring layers of creamy lemon pudding, whipped topping, and graham crackers.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 240 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 box (14.4 ounces / 408 grams) graham crackers
- 2 boxes (3.4 ounces / 96 grams each) instant lemon pudding mix
- 3 cups cold milk
- 1 container (8 ounces / 226 grams) frozen whipped topping, thawed
- 1 cup powdered sugar
- Zest of 1 lemon
- Fresh lemon slices, for garnish
Instructions
- Prepare the pudding mixture by whisking together instant lemon pudding mix and cold milk in a large mixing bowl until thick and creamy.
- Fold in the thawed whipped topping gently into the pudding mixture.
- Start layering by placing a single layer of graham crackers at the bottom of a 9×13-inch baking dish.
- Add half of the lemon pudding mixture over the graham crackers, spreading it evenly.
- Repeat with another layer of graham crackers and the remaining pudding mixture.
- Top with a final layer of graham crackers.
- Chill the baking dish covered with plastic wrap for at least 4 hours or overnight.
- Serve chilled, topped with lemon zest and slices.
Notes
For extra flavor, add a tablespoon of lemon juice to the pudding mixture. Can be made a day ahead for better flavor melding.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 28g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 10mg
Keywords: no-bake dessert, lemon cake, eclair cake, easy dessert, summer dessert