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No-Bake Lemon Eclair Cake Recipe

4.6 from 111 reviews

A refreshing, no-bake lemon eclair cake that layers tangy lemon pudding with graham crackers and whipped topping, creating a light and creamy dessert perfect for warm weather or any occasion.

Ingredients

Scale

For the Lemon Pudding Mixture

  • 2 (3.4 oz) boxes instant lemon pudding mix
  • 3 1/2 cups milk
  • 1 (8 oz) container frozen whipped topping, thawed
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/2 cup lemon juice
  • Zest of 1 lemon

For the Base

  • 1 box graham crackers

Instructions

  1. Prepare Lemon Pudding: In a medium bowl, whisk together the instant lemon pudding mix and milk until smooth. Let the mixture sit for 5 minutes to thicken properly.
  2. Fold in Whipped Topping: Gently fold the thawed whipped topping into the pudding mixture until evenly combined and smooth.
  3. Mix Lemon Flavoring: In a separate bowl, combine the powdered sugar, vanilla extract, lemon juice, and lemon zest. Stir until fully blended.
  4. Combine Mixtures: Add the lemon juice mixture to the pudding mixture, stirring thoroughly until evenly incorporated.
  5. Layer the Cake: In a 9×13 inch dish, arrange a layer of graham crackers to cover the bottom evenly.
  6. Spread Pudding Mixture: Spread half of the lemon pudding mixture evenly over the graham cracker layer.
  7. Repeat Layers: Add another layer of graham crackers on top of the pudding, then spread the remaining pudding mixture over this second layer.
  8. Chill: Refrigerate the assembled cake for at least 4 hours, allowing the graham crackers to soften and flavors to meld before serving.

Notes

  • For a stronger lemon flavor, increase the amount of lemon juice and zest in the mixture.
  • Garnish with additional whipped topping or fresh lemon slices just before serving for an attractive presentation.

Keywords: lemon eclair cake, no-bake dessert, lemon pudding dessert, graham cracker cake, easy summer dessert