No-Bake Lemon Eclair Cake Recipe
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.
- Author: Elena
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
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
- 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.
- Fold in Whipped Topping: Gently fold the thawed whipped topping into the pudding mixture until evenly combined and smooth.
- Mix Lemon Flavoring: In a separate bowl, combine the powdered sugar, vanilla extract, lemon juice, and lemon zest. Stir until fully blended.
- Combine Mixtures: Add the lemon juice mixture to the pudding mixture, stirring thoroughly until evenly incorporated.
- Layer the Cake: In a 9×13 inch dish, arrange a layer of graham crackers to cover the bottom evenly.
- Spread Pudding Mixture: Spread half of the lemon pudding mixture evenly over the graham cracker layer.
- Repeat Layers: Add another layer of graham crackers on top of the pudding, then spread the remaining pudding mixture over this second layer.
- 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