Description
This no-bake lemon eclair cake is a refreshing, creamy, and tangy dessert that requires no oven time. With layers of graham crackers, smooth lemon pudding, and fluffy whipped topping, all topped with a sweet-tart lemon frosting, it’s the perfect easy dessert for any occasion. Just 15 minutes of prep and a few hours of chilling create a beautifully layered treat that’s a cross between an éclair and a lemon pie.
Ingredients
Scale
Essential Ingredients
- 1 box graham crackers (14.4 oz)
- 2 boxes instant lemon pudding (3.4 oz each)
- 3 ½ cups cold milk
- 1 tub Cool Whip (8 oz) or whipped topping
- 1 can lemon frosting (16 oz)
Optional Additions
- 1 tbsp fresh lemon zest (for extra citrus flavor)
- 4 oz cream cheese (for a richer texture)
- 1 tsp vanilla extract (to enhance flavor)
- Fresh strawberries or white chocolate shavings for garnish
Instructions
Step 1: Prepare the Lemon Pudding
- In a large mixing bowl, whisk together instant lemon pudding mix and cold milk until smooth and thickened (about 2-3 minutes).
- Gently fold in Cool Whip until fully combined. If using cream cheese or vanilla extract, mix them in at this stage.
Step 2: Layering the Ingredients
- In a 9×13-inch baking dish, arrange a single layer of graham crackers, breaking them as needed to fit.
- Spread half of the lemon pudding mixture evenly over the crackers.
- Add another layer of graham crackers, followed by the remaining pudding mixture.
- Top with a final layer of graham crackers.
Step 3: Chilling for the Perfect Texture
- Cover the dish with plastic wrap or aluminum foil.
- Refrigerate for at least 4 hours (overnight is best) to allow the layers to set.
Step 4: Adding the Final Lemon Frosting Layer
- Once chilled, remove the cake from the fridge.
- Spread lemon frosting evenly over the top graham cracker layer.
- Garnish with lemon zest, fresh berries, or white chocolate shavings if desired.
Step 5: Serving Tips
- Slice with a sharp knife for clean layers.
- Serve chilled for the best texture and flavor.
Notes
- For a healthier version, substitute Greek yogurt for Cool Whip and use sugar-free pudding.
- For a gluten-free option, use gluten-free graham crackers.
- Can be stored in the refrigerator for up to 3 days.
- To freeze, wrap tightly in plastic and freeze for up to 1 month. Thaw in the fridge before serving.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 25g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg
Keywords: no-bake lemon eclair cake, lemon icebox cake, no-bake summer dessert, lemon pudding cake, easy lemon dessert, graham cracker cake, no-oven dessert