No-Bake Lemon Eclair Cake Recipe

Introduction

This No-Bake Lemon Eclair Cake is a delightfully tangy and creamy dessert that’s perfect for warm days or when you want a fuss-free treat. Layers of graham crackers and lemon pudding come together to create a refreshing, easy-to-make cake that everyone will love.

Ingredients

• 1 box graham crackers
• 2 (3.4 oz) boxes instant lemon pudding
• 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

Instructions

1. Step 1: In a medium bowl, whisk together the instant lemon pudding mix and milk until well combined. Let the mixture sit for 5 minutes to thicken.
2. Step 2: Fold in the thawed whipped topping until smooth and fully incorporated.
3. Step 3: In a separate bowl, mix together the powdered sugar, vanilla extract, lemon juice, and lemon zest until well combined.
4. Step 4: Add the lemon mixture to the pudding mixture, stirring until everything is fully combined.
5. Step 5: In a 9×13 inch dish, layer graham crackers on the bottom.
6. Step 6: Spread half of the lemon pudding mixture over the graham crackers.
7. Step 7: Repeat with another layer of graham crackers and the remaining pudding mixture.
8. Step 8: Chill the assembled cake in the refrigerator for at least 4 hours before serving to allow the flavors to meld and the dessert to set.

Tips & Variations

• For added texture, sprinkle chopped toasted almonds or coconut flakes between the layers.
• If you prefer a sweeter dessert, increase the powdered sugar by 1/4 cup.
• Use fresh lemon juice for the brightest flavor, but bottled lemon juice works well in a pinch.
• Let the graham crackers soften fully by covering the dish tightly while chilling to ensure creaminess.

Storage

Store the cake covered in the refrigerator for up to 3 days. It’s best enjoyed chilled. Reheat is not recommended, but let it sit at room temperature for 10 minutes before serving to soften slightly if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake actually benefits from making it ahead. Refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the graham crackers to soften perfectly.

Can I use a different type of pudding?

While lemon pudding is essential for the signature tart flavor, you can experiment with other flavors like vanilla or banana, but the taste will notably change.

No-Bake Lemon Eclair Cake Recipe

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★★★★★

4.7 from 113 reviews

This No-Bake Lemon Eclair Cake is a refreshing and tangy dessert that combines layers of graham crackers with creamy lemon pudding and whipped topping. Simple to assemble and perfect for warm days, this cake requires no baking and offers a light, citrusy treat for gatherings and family meals.

• Author: Clara
• 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

Ingredients

Scale 1x2x3x

Graham Crackers

• 1 box graham crackers

Pudding Mixture

• 2 (3.4 oz) boxes instant lemon pudding mix
• 3 1/2 cups milk

Whipped Topping Mixture

• 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

Instructions

1. Prepare the pudding: In a medium bowl, whisk together the instant lemon pudding mix and milk until well combined. Let the mixture sit for 5 minutes to thicken to the proper consistency.
2. Incorporate whipped topping: Fold the thawed whipped topping into the thickened pudding mixture until smooth and fully blended, creating a creamy base for the cake.
3. Make lemon flavor mix: In a separate bowl, mix together the powdered sugar, vanilla extract, lemon juice, and lemon zest until well combined, infusing a bright lemon flavor.
4. Combine mixes: Add the lemon mixture to the pudding and whipped topping blend, stirring until everything is fully incorporated and smooth.
5. Layer the cake: In a 9×13 inch dish, arrange a layer of graham crackers to cover the bottom evenly.
6. Spread pudding layer: Spread half of the lemon pudding mixture evenly over the graham cracker layer to create a creamy base.
7. Repeat layering: Add another layer of graham crackers followed by the remaining pudding mixture, ensuring an even topping.
8. Chill to set: Refrigerate the assembled cake for at least 4 hours to allow the flavors to meld and the dessert to set firm before serving.

Notes

• For best results, use cold milk to help the pudding set properly.
• Ensure the whipped topping is fully thawed before folding to avoid lumps.
• You can garnish the top with additional lemon zest or slices for presentation.
• This dessert is best served chilled and consumed within 2 days for freshness.

Keywords: no-bake lemon eclair cake, lemon dessert, easy lemon pudding cake, no oven dessert, chilled lemon cake