No-Bake Lemon Eclair Cake
Ingredients:
For the Cake:
1 box (14 oz) graham crackers
2 boxes (3.4 oz each) instant lemon pudding mix
4 cups cold milk
1 tub (8 oz) whipped topping (like Cool Whip)
For the Lemon Glaze:
1 cup powdered sugar
2 tablespoons fresh lemon juice
2 tablespoons milk
Zest of 1 lemon (optional)
Directions:
Prepare the Pudding:
In a large mixing bowl, whisk together the instant lemon pudding mix and cold milk until smooth. Allow the mixture to sit for about 5 minutes to thicken.
Fold in Whipped Topping:
Gently fold the whipped topping into the lemon pudding mixture until well combined. This will create a creamy filling for the cake.
Layer the Cake:
In a 9×13 inch baking dish, place a single layer of graham crackers at the bottom.
Spread half of the lemon pudding mixture over the graham crackers.
Add another layer of graham crackers on top of the pudding, followed by the remaining lemon pudding mixture.
Finish with a final layer of graham crackers on top.
Make the Lemon Glaze:
In a small bowl, whisk together the powdered sugar, fresh lemon juice, and milk until smooth. If desired, add the lemon zest for extra flavor.
Glaze the Cake:
Pour the lemon glaze over the top layer of graham crackers, spreading it evenly.
Chill:
Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or overnight if possible. This allows the graham crackers to soften and the flavors to meld.
Serve:
Once chilled, cut into squares and serve cold. You can garnish with additional whipped topping or lemon zest if desired.
Prep Time: 20 minutes | Chill Time: 4 hours | Total Time: 4 hours 20 minutes
Servings: 12-16