No-Bake Lemon Eclair Cake
Ingredients:
2 (3.4 oz) packages instant lemon pudding mix
3 cups cold milk
1 (8 oz) container Cool Whip, thawed
1 (16 oz) box graham crackers
1 cup lemon curd (optional, for extra lemon flavor)
Lemon Glaze:
1 1/2 cups powdered sugar
1/4 cup unsalted butter, melted
2 tablespoons lemon juice
1 teaspoon lemon zest
1-2 tablespoons milk (as needed for consistency)
Directions:
Prepare the Lemon Filling:
In a large mixing bowl, whisk together the instant lemon pudding mix and cold milk until thickened, about 2 minutes.
Gently fold in the Cool Whip until well combined and smooth.
Assemble the Cake:
In the bottom of a 9×13-inch baking dish, arrange a single layer of graham crackers, covering the entire surface.
Spread half of the lemon pudding mixture evenly over the graham crackers.
If using lemon curd, spread a thin layer of it over the pudding mixture.
Add another layer of graham crackers on top of the pudding mixture.
Spread the remaining half of the pudding mixture over the graham crackers, followed by a final layer of graham crackers on top.
Make the Lemon Glaze:
In a medium bowl, whisk together the powdered sugar, melted butter, lemon juice, lemon zest, and milk. Adjust the consistency by adding more milk if needed to achieve a smooth glaze.
Glaze the Cake:
Pour the lemon glaze evenly over the top layer of graham crackers, spreading it out to cover the entire surface.
Chill and Serve:
Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the graham crackers to soften and the flavors to meld.
Slice into squares and serve chilled.
Prep Time: 15 minutes | Chill Time: 4 hours | Total Time: 4 hours 15 minutes
Kcal: Approximately 280 kcal per serving | Servings: 12 servings
