Lemon Eclair Cake – No-Bake Delight
This no-bake Lemon Eclair Cake is a refreshing and creamy dessert that combines layers of graham crackers with a luscious lemon pudding and Cool Whip mixture, topped with a smooth lemon frosting. Perfect for any occasion, it requires minimal preparation and is sure to delight your taste buds.
- 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 can lemon frosting (16 oz)
- 1 box graham crackers (14.4 oz)
- 1 container Cool Whip (8 oz), thawed
- 2 boxes instant lemon pudding (3.4 oz each)
- 3½ cups milk
Instructions
- Lightly spray a 9×13-inch pan with cooking spray. Line the bottom with a layer of graham crackers.
- In a large bowl, combine the instant lemon pudding mix with 3½ cups of milk. Beat for 2 minutes until thickened. Gently fold in the thawed Cool Whip until well blended.
- Spread half of the pudding mixture evenly over the layer of graham crackers. Add another layer of graham crackers on top of the pudding mixture. Spread the remaining pudding mixture over the new layer of graham crackers. Finish with a final layer of graham crackers.
- Warm the lemon frosting in the microwave for 30-40 seconds to soften. Pour the frosting over the top layer of graham crackers and spread evenly.
- Cover the pan and refrigerate for at least 12 hours to allow the flavors to meld and the cake to set.
- Cut into squares and enjoy this creamy, tangy treat!
Nutrition
- Calories: 320
- Sugar: 30g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg