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