Description

Whether you’ve got a hankering for a simple sweet-tart dessert, this No-Bake Lemon Éclair Cake is to-die-for! It consists of layers of graham crackers, lemony pudding, fluffy Cool Whip, and a zesty lemon frosting on top; a perfect blend of sweet and zesty flavors.



And what else is there? It doesn’t even require the oven! Such an easy-breezy recipe that is good for picnics and potlucks on hot summer days or whenever you crave something light. It just tastes better if it’s been left to chill overnight. So get off the couch and whip it up in the evening! It makes bringing dessert together loads easier.



Why You’ll Love This Lemon Éclair Cake:



✔️ No Baking Required – Say goodbye to your oven—this cake comes together entirely in your fridge.✔️ Minimal Effort, Maximum Flavor – With just a few simple ingredients and easy layering, you’ll get a dessert that looks and tastes like it took hours to make.✔️ Perfectly Balanced – The tangy lemon pudding complements the sweet graham crackers and frosting for a perfectly refreshing bite.✔️ Make-Ahead Friendly – Prepare it the night before, let it chill, and it’ll be ready to wow everyone when it’s time to serve.

Ingredients

• Base and Filling:
• 1 box graham crackers (14.4 oz) – The foundation of the cake that softens into a cake-like texture.
• 2 boxes instant lemon pudding mix (3.4 oz each) – For that creamy, tangy lemon flavor.
• 3½ cups milk – To mix with the pudding, creating a smooth filling.
• 1 container Cool Whip (8 oz), thawed – Makes the pudding light and airy.
• Topping:
• 1 can lemon frosting (16 oz) – The crowning layer that adds a burst of sweetness and tang.

Preparation Method

Spray the 9×13-inch baking dish with cooking spray before additions. This should help the cake not stick to the dish so that it can be easily served.

Arrange one layer of graham crackers over the bottom of the container. Break the crackers as necessary to cover the bottom of the pan in a single layer.

In a large mixing bowl, mix the two packages of instant pudding mix and the 3½ cups of cold milk. Use a wooden spoon, hand mixer, or a medium-sized whisk to beat for about 2 minutes until the pudding slightly holds its shape. It should be smooth and creamy.

Fold the thawed Cool Whip gently into the pudding mixture until it is thoroughly incorporated. The light texture makes the filling extremely delicious.

Spread half of the pudding mixture evenly over the layer of graham crackers.

Add another layer of graham crackers on top of the pudding.

Spread the remaining half of the pudding mixture over the second layer of graham crackers.

Finish with a third and final layer of graham crackers on top.

Remove the lid and foil seal from the can of lemon frosting. Microwave the frosting for 30-40 seconds to soften it, making it easy to spread. Stir until smooth, then pour and spread it evenly over the top layer of graham crackers.

Cover with plastic wrap and chill in the baking dish for at least 12 hours. The longer, the better. This step is crucial as it helps the filling and frosting set, creating a soft, cake-like texture.

Tips and Conclusion

For an extra burst of citrus, sprinkle fresh lemon zest over the top before serving. You can also swap the lemon frosting with vanilla for a milder flavor.

This No-Bake Lemon Éclair Cake is a refreshing, hassle-free dessert perfect for any occasion. Whether it’s a casual get-together or a summer picnic, this cake is guaranteed to impress. Looking for more no-bake desserts? Check out our collection of easy and delicious recipes!