Go Back

No-Bake Lemon Éclair Cake

A refreshing dessert that combines creamy lemon filling with crunchy graham cracker layers, perfect for summer gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 4 hours
Servings: 12 servings
Course: Dessert, Sweet Treat
Cuisine: American, Summer
Calories: 250
Ingredients Method Notes

Ingredients
  

Cake Components
  • 1 box box of graham crackers
  • 2 boxes boxes of instant lemon pudding mix (3.4 oz each)
  • 4 cups milk Use whole or 2% milk for best results
  • 1 tub tub of whipped topping (like Cool Whip)
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • optional lemon zest for garnish Adds a lively finishing touch

Method
 

Preparation
  1. In a large mixing bowl, combine the instant lemon pudding mix and 4 cups of milk. Whisk until thickened, which should take about 2 minutes.
  2. Once the pudding is thick, fold in the tub of whipped topping gently for a delightful light filling.
  3. Mix in the powdered sugar and vanilla extract until well combined.
Assembly
  1. In a 9x13 inch baking dish, lay down a single layer of graham crackers, covering the bottom completely.
  2. Spoon half of the lemon mixture over the first layer of graham crackers and spread it evenly.
  3. Place another layer of graham crackers on top of the lemon filling, followed by the remaining lemon mixture.
  4. Top with one last layer of graham crackers.
Chilling
  1. Cover the cake with plastic wrap and refrigerate for at least 4 hours, or overnight for the best flavor.
  2. Remove from the fridge, garnish with optional lemon zest, slice, and serve.

Notes

This cake stores well in the refrigerator for up to 3 days. If freezing, do so without the whipped topping, and thaw in the refrigerator overnight before serving.