Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Lemon Eclair Cake

no-bake lemon eclair cake


  • Author: Maria
  • Total Time: 4 hours 15 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

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

  1. In a large mixing bowl, whisk together instant lemon pudding mix and cold milk until smooth and thickened (about 2-3 minutes).
  2. 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

  1. In a 9×13-inch baking dish, arrange a single layer of graham crackers, breaking them as needed to fit.
  2. Spread half of the lemon pudding mixture evenly over the crackers.
  3. Add another layer of graham crackers, followed by the remaining pudding mixture.
  4. Top with a final layer of graham crackers.

Step 3: Chilling for the Perfect Texture

  1. Cover the dish with plastic wrap or aluminum foil.
  2. Refrigerate for at least 4 hours (overnight is best) to allow the layers to set.

Step 4: Adding the Final Lemon Frosting Layer

  1. Once chilled, remove the cake from the fridge.
  2. Spread lemon frosting evenly over the top graham cracker layer.
  3. Garnish with lemon zest, fresh berries, or white chocolate shavings if desired.

Step 5: Serving Tips

  1. Slice with a sharp knife for clean layers.
  2. 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