No-Bake Lemon Eclair Cake
Ingredients:
2 (3.4 oz) boxes instant lemon pudding mix
3 ½ cups cold milk
1 (8 oz) container whipped topping (like Cool Whip), thawed
1 (14.4 oz) box graham crackers
1 (16 oz) can lemon frosting
Directions:
Prepare the Lemon Pudding:
In a large mixing bowl, whisk together the lemon pudding mix and cold milk until it thickens, about 2-3 minutes.
Gently fold in the whipped topping until fully combined.
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 mixture.
Spread the remaining lemon pudding mixture over the second layer of graham crackers.
Top with a final layer of graham crackers.
Frost the Cake:
Microwave the lemon frosting for about 15-20 seconds to soften it.
Pour the softened frosting over the top layer of graham crackers and spread it evenly.
Chill and Serve:
Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results, to allow the graham crackers to soften.
Slice and serve chilled, garnished with fresh lemon zest if desired.
Prep Time: 15 minutes | Chill Time: 4+ hours | Total Time: 4+ hours 15 minutes
Kcal: Approx. 290 per serving | Servings: 12