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No-Bake Lemon Eclair Cake

A refreshing and easy no-bake dessert with layers of graham crackers, lemon pudding, and whipped topping.

Ingredients

Scale

For the Crust:

  • 2 boxes instant lemon pudding mix
  • 3 cups cold milk
  • 1 (8 oz) container whipped topping
  • 1 (14.4 oz) box graham crackers
  • 1 cup powdered sugar
  • 1/4 cup lemon juice

Instructions

1. Prepare the Crust:

  1. In a large bowl, whisk together pudding mixes and milk until thickened.
  2. Fold in whipped topping until fully combined.
  3. In a separate bowl, mix powdered sugar and lemon juice to create a glaze.
  4. Layer graham crackers in the bottom of a 9×13 inch dish.
  5. Spread half of the pudding mixture over the graham crackers.
  6. Repeat with another layer of graham crackers and the remaining pudding mixture.
  7. Top with a final layer of graham crackers and drizzle with the lemon glaze.
  8. Refrigerate for at least 4 hours or overnight before serving.

Notes

You can customize the seasonings to taste.

  • Author: Chef Sally