No-Bake Lemon Eclair Cake
This No-Bake Lemon Eclair Cake is a delightful dessert that combines creamy lemon pudding with layers of graham crackers and a sweet lemon frosting. It’s easy to prepare and perfect for any occasion, offering a refreshing and zesty flavor that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 12 hours 15 minutes
- Yield: 12 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 container Cool Whip (8 oz), thawed
- 1 can lemon frosting (16 oz)
- 1 box graham crackers (14.4 oz)
- 2 boxes instant lemon pudding (3.4 oz each)
- 3½ cups milk
Instructions
- Lightly coat a 9×13-inch pan with cooking spray. Arrange a single layer of graham crackers in the bottom of the pan.
- In a large bowl, combine the lemon pudding mix with 3½ cups of milk. Beat with a mixer for 2 minutes until thickened.
- Gently fold the thawed Cool Whip into the pudding mixture until well combined.
- Spread half of the pudding mixture over the graham crackers in the pan. Add another layer of graham crackers on top, followed by the remaining pudding mixture. Finish with a final layer of graham crackers.
- Microwave the lemon frosting for 30-40 seconds until slightly warm and pourable. Drizzle the frosting evenly over the top layer of graham crackers.
- Refrigerate the cake for at least 12 hours to allow the flavors to meld and the texture to set.
Nutrition
- Calories: 280
- Sugar: 22g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg