This No-Bake Lemon Éclair Cake is a light, zesty, and effortlessly delicious dessert. Layers of graham crackers absorb a creamy, tangy lemon filling made with instant pudding and whipped topping, creating a soft, cake-like texture without ever turning on the oven.
No-Bake Lemon Éclair Cake
Ingredients:
| Ingredient | Amount |
|---|---|
| Instant lemon pudding mix | 2 packages (3.4 oz each) |
| Cold milk | 3 cups |
| Whipped topping (thawed) | 1 tub (8 oz) |
| Graham crackers | About 24 crackers |
| Fresh lemon juice | 1/2 cup |
| Lemon zest (optional, for garnish) | Zest of 1 lemon |
Instructions:
Step 1: Prepare the Lemon Filling
In a large mixing bowl, whisk together the lemon pudding mix, lemon juice, and cold milk until smooth and slightly thickened, about 2–3 minutes.
Step 2: Add the Whipped Topping
Gently fold the whipped topping into the pudding mixture until well combined. Avoid overmixing to keep the filling light and airy.
Step 3: Create the First Layer
Line the bottom of a 9×13-inch baking dish with a single layer of graham crackers, breaking them as needed to fit the pan. Spread half of the lemon filling evenly over the crackers.
Step 4: Build Additional Layers
Add another layer of graham crackers, then spread the remaining lemon mixture evenly on top. Finish with a final layer of graham crackers.
Step 5: Chill to Set
Cover the dish with plastic wrap or foil and refrigerate for at least 4 hours, preferably overnight, to allow the graham crackers to soften and the dessert to firm up.
Step 6: Garnish and Enjoy
Before serving, sprinkle lemon zest over the top for a bright finishing touch. Slice, serve chilled, and enjoy this refreshing no-bake treat.
