A refreshing and effortless dessert, this lemon éclair-style cake features creamy lemon pudding sandwiched between layers of graham crackers and crowned with a sweet lemon frosting—no oven required, just chill and serve!
Why You’ll Love This Recipe
Bright, creamy flavor: Instant lemon pudding and tangy frosting give a satisfyingly citrusy taste.
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Hassle-free prep: Mix, layer, and chill—just 15–20 minutes of work.
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Make‑ahead magic: Chill overnight and serve fresh the next day—perfect for parties and summer gatherings.
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ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
2 boxes (3.4 oz each) instant lemon pudding mix
3 cups cold milk
1 (8 oz) container whipped topping, thawed
Graham crackers (enough to layer a 9×13 inch pan)
1 can (16 oz) lemon frosting
(Optional garnish: lemon zest, fresh lemon slices, mint leaves)
directions
Prepare pudding layer: Whisk pudding mix with cold milk until it thickens (~1–2 minutes). Fold in whipped topping.
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Layer: Arrange a single layer of graham crackers in a 9×13 in pan. Spread half the pudding mixture evenly. Repeat with another cracker layer and the remaining pudding. Finish with a top layer of graham crackers.
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Frost top: Microwave the frosting (after removing lid/foil) for ~30–45 seconds, stir, then pour and spread evenly over the top.
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Chill: Cover and refrigerate for at least 4 hours, ideally 8 hours to overnight, to soften graham crackers and meld flavors.
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Serve: Slice into squares (typically 12–15 pieces). Garnish with zest, slices, or mint if desired.
Servings and timing
Yield: 12–15 servings
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Prep time: 15–20 minutes
Chill time: Minimum 4 hours, best overnight (8 hours+)
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Total time: 4 hours 20 minutes (or overnight)
storage/reheating
Refrigerator: Store covered for up to 3–5 days; flavors blend further over time.
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Freezing: Wrap and freeze for up to 1 month. Thaw overnight in the fridge.
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Variations
Add zest to pudding for extra lemon punch.
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Fruit layers: Add strawberries, blueberries, or raspberries.
Cookie swaps: Use vanilla wafers, digestive biscuits, or shortbread instead of graham crackers.
Frosting alternatives: Light lemon glaze (powdered sugar + juice + butter) or homemade frosting for a fresh twist.
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FAQs
Can I use vanilla pudding instead?
Yes, swap flavors—but you’ll lose the lemon zing. For lemon-vanilla, add lemon extract or zest.
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Do I have to chill overnight?
You can serve after 4 hours, but an overnight chill yields creamier layers.
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Is Cool Whip essential?
Yes—provides light, airy texture. Stabilized whipped cream may work, but fresh whipped cream could weep.
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Can I garnish it?
Absolutely! Lemon zest, a slice, or mint sprig add color and freshness.
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Does the cake get soggy?
Graham crackers soften and form cake‑like layers. Best texture is within 1–3 days; may soften further after that.
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Can I freeze it?
Yes—freeze up to 1 month. Thaw in fridge; texture remains creamy though pudding may firm slightly.
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Gluten-free option?
Use gluten-free crackers and verify pudding and frosting are GF.
Can I add fresh fruit between layers?
Yes, berries or sliced fruit enhance flavor and texture.
Can I reduce sugar?
Use sugar-free pudding and light Cool Whip, though texture may be lighter.
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What pan should I use?
Standard 9×13 inch baking dish for ideal layering and serving size.
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Conclusion
This No‑Bake Lemon Éclair Cake is a truly effortless yet elegant dessert. Its creamy lemon filling, soft cracker layers, and luscious frosting come together for a bright, summery treat—ideal for gathering, celebrations, or a sweet ending without heating the kitchen. Make it ahead, chill it well, and watch it disappear slice by refreshing slice!
No-Bake Lemon Éclair Cake
- Total Time: 4 hours 15 minutes (mostly unattended)
- Yield: 12–16 servings, depending on slice size
- Diet: Vegetarian
Description
This no‑bake lemon eclair cake is a refreshing, easy-to-make dessert featuring layers of citrusy pudding and soft cake—no oven required! Perfect for hot days, potlucks, or when you want something sweet without the fuss.
Ingredients
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2 (3.4 oz) packages instant lemon pudding mix
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3 cups cold milk
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8 oz (1 container, ~225 g) whipped topping (like Cool Whip), thawed
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14-16 graham crackers or similar soft cookie wafers
(Optional garnish/variations: fresh lemon zest, lemon slices, fresh berries)
Instructions
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In a large bowl, whisk together the instant lemon pudding mix and cold milk until thickened (about 2 minutes).
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Gently fold in the whipped topping until fully blended and creamy.
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In a 9×13 in (23×33 cm) baking dish, arrange a single layer of graham crackers—trim to fit if needed.
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Spread half of the lemon-pudding mixture evenly over the crackers.
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Add another full layer of crackers, then spread the remaining pudding mixture on top.
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Optional: garnish with lemon zest, lemon slices, or berries.
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Cover and refrigerate for at least 4 hours, or overnight, until set and the cracker layers soften.
Notes
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Ensure the pudding layer is smooth with no lumps.
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Letting it chill overnight gives the best texture.
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Substitute vanilla wafers or digestive biscuits if you prefer.
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For an extra zing, add a teaspoon of lemon extract.
- Prep Time: 15 minutes
- Category: Dessert
- Method: No‑Bake
- Cuisine: American