No Bake Lemon Eclair Cake
An easy no-bake lemon eclair cake made with just five main ingredients.
Course Baking, Dessert
Cuisine American
Author Catherine’s Plates
Equipment
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9 x 13 baking dish
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large mixing bowl
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whisk or electric hand mixer
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spatula
Ingredients
- 1 (14oz) box original graham crackers
- 2 (3.4oz) boxes instant lemon pudding mix
- 3 1/2 cups cold milk
- 1 (8oz) container cool whip, thawed
- 1 (16oz) tub lemon frosting
- lemon slices for garnish
Instructions
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Spray a 9″ x 13″ baking dish with non-stick cooking spray.
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Arrange a single layer of graham crackers across the bottom of the prepared dish. Break crackers as needed to fill corners and gaps.
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In a large bowl, whisk the instant lemon pudding mixes with the cold milk for about 2 minutes, until smooth and thickened to a pudding consistency.
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Gently fold the thawed Cool Whip into the pudding with a spatula until fully combined. Spread half of this mixture evenly over the graham cracker layer.
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Add a second layer of graham crackers over the pudding. Pour the remaining pudding mixture over the crackers and spread evenly. Finish with a final layer of graham crackers on top.
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Remove the foil seal from the lemon frosting tub and microwave the frosting for about 30 seconds, until warm and pourable. Stir with a knife to smooth.
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Pour the warmed frosting over the top layer of graham crackers. Do not spread; the frosting will settle and set into an even layer on its own.
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Cover the dish and chill in the refrigerator for at least 12 hours or overnight to allow the layers to set and the crackers to soften. Garnish with lemon slices before serving.
Note: Store any leftovers covered in the refrigerator.