Recipe Details
Prep Time: 15 minutes
Cook Time: 0 minutes (no baking required)
Total Time: 15 minutes (plus chilling time)
Servings: 12 servings
No-Bake Lemon Eclair Cake
Ingredients
1 box graham crackers (14.4 oz)
2 boxes instant lemon pudding (3.4 oz each)
3½ cups milk
1 container Cool Whip (8 oz), thawed
1 can lemon frosting (16 oz)
Step-by-Step Directions
Prepare the Pan: Spray a 9×13-inch pan with cooking spray to prevent sticking.
Layer Graham Crackers: Cover the bottom of the pan with a single layer of graham crackers, breaking them as needed to fit.
Mix the Pudding: In a large bowl, mix the instant lemon pudding with milk. Beat with a hand mixer or whisk for about 2 minutes until it thickens.
Fold in Cool Whip: Gently fold the thawed Cool Whip into the pudding mixture until well combined, making it light and fluffy.
Assemble the Cake:
Spread half of the pudding mixture over the graham crackers.
Add another layer of graham crackers on top.
Spread the remaining pudding mixture over the second layer of crackers.
Finish with a final layer of graham crackers.
Warm the Frosting: Microwave the lemon frosting (after removing the lid and foil) for 30-40 seconds to soften it. Stir well, then spread evenly over the top layer of graham crackers.
Chill the Cake: Cover the cake with plastic wrap and refrigerate for at least 12 hours to allow the flavors to meld and the graham crackers to soften.
Serve and Enjoy: Once chilled, slice the cake into squares and serve. Enjoy the creamy, tangy, and refreshing flavors!
Tips for Success
Plan Ahead: This cake needs to chill for at least 12 hours, so it’s best to make it the night before.
Use Fresh Lemons: For extra flavor, consider adding a bit of fresh lemon zest to the pudding mixture.
Customize the Layers: Add a layer of fresh berries between the pudding and graham crackers for a fruity twist.
Enjoy your delicious No-Bake Lemon Eclair Cake!
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