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NO-BAKE LEMON ECLAIR CAKE Recipe

NO-BAKE LEMON ECLAIR CAKE Recipe
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4.5 from 57 reviews

This No-Bake Lemon Eclair Cake is a refreshing, crowd-pleasing dessert layered with instant lemon pudding, Cool Whip, and graham crackers, topped with luscious lemon frosting. Quick to assemble and absolutely irresistible, it only gets better the longer it chills in the fridge. Perfect for parties, potlucks, or any time you crave a sweet, zesty treat without turning on your oven.

Ingredients

Base & Layers

  • 1 (14.4-oz) box graham crackers

Lemon Filling

  • 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 the Pan – Lightly spray the bottom of a 9×13-inch baking dish with cooking spray to prevent sticking.
  2. Layer the Graham Crackers – Arrange ⅓ of the whole graham crackers in an even layer to cover the bottom of the pan.
  3. Make the Lemon Filling – In the bowl of an electric mixer, combine the instant lemon pudding and milk. Beat at medium speed for about 2 minutes until thickened. Gently fold in the Cool Whip until the mixture is smooth and airy.
  4. Assemble First Layer – Spread half of the lemon pudding mixture evenly over the graham cracker layer.
  5. Add More Layers – Place another layer of whole graham crackers on top of the filling, followed by the remaining pudding mixture. Finish with a final layer of graham crackers on top.
  6. Add the Frosting – Remove the lid and foil from the can of lemon frosting. Microwave, uncovered, for 30 to 40 seconds until pourable. Pour evenly over the top graham cracker layer, spreading gently for full coverage.
  7. Chill the Cake – Cover the pan and refrigerate the cake for at least 12 hours (overnight is best) to allow the layers to soften and flavors meld.
  8. Serve – Slice and serve chilled. Store any leftovers in the refrigerator.

Notes

  • This dessert is best made the night before serving for optimal texture and flavor.
  • Be sure to fully thaw Cool Whip before folding it into the pudding mixture.
  • You can substitute homemade unsweetened whipped cream for Cool Whip for a less sweet version.
  • Store leftovers covered in the refrigerator for up to 3 days.

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