No-Bake Lemon Eclair Cake

This No-Bake Lemon Eclair Cake is a bright, refreshing, and incredibly easy dessert. Layers of graham crackers soften into a cake-like texture as they meld with a light, creamy, and tangy filling made from instant lemon pudding and whipped topping.

No-Bake Lemon Eclair Cake

Ingredients:

How To Make No-Bake Lemon Eclair Cake:

1. Step 1: Prepare the Lemon Pudding Mixture Begin by whisking together the lemon pudding mix, lemon juice, and cold milk in a large mixing bowl. Whisk thoroughly until the mixture becomes smooth and begins to thicken (about 2-3 minutes).
2. Step 2: Fold in the Whipped Topping Once the pudding mixture has thickened, gently fold in the whipped topping. Be careful not to overmix; folding gently helps retain the lightness, which is essential for the filling’s texture.
3. Step 3: Layer the Graham Crackers and Pudding Take out a 9×13 inch baking dish and arrange a single layer of graham crackers on the bottom, breaking the crackers as needed to fit snugly. Spread half of the lemon pudding mixture evenly over this graham cracker layer.
4. Step 4: Add More Layers Place another layer of graham crackers on top of the first pudding layer. Repeat the process by spreading the remaining pudding mixture evenly over this second layer of graham crackers. Finish off with one final layer of graham crackers on top.
5. Step 5: Chill and Set the Cake Cover the baking dish with plastic wrap or aluminum foil and refrigerate for at least 4 hours, though overnight is highly recommended. This allows the graham crackers to soften and the cake to set firmly.
6. Step 6: Garnish and Serve Just before serving, sprinkle lemon zest over the top for a bright, citrusy garnish (optional). Slice and serve the chilled cake.