Why You’ll Love This Recipe
I love how this dessert comes together in just minutes with simple ingredients. The tangy lemon pudding layered with graham crackers creates a texture that softens perfectly in the fridge—like magic. It’s chilled, refreshing, and has just the right balance of sweetness and zest. Plus, no baking means I can whip it up anytime, even in the middle of a heatwave.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 packages (3.4 oz each) instant lemon pudding mix
3 cups cold milk
1 tub (8 oz) whipped topping, thawed
Approximately 24 graham crackers
½ cup fresh lemon juice
Zest of 1 lemon (optional, for garnish)
Directions
-
I start by whisking together the lemon pudding mix, lemon juice, and cold milk in a large mixing bowl until the mixture thickens and becomes smooth.
-
I gently fold in the whipped topping, combining everything until the mixture is light and creamy.
-
In a 9×13-inch baking dish, I arrange a layer of graham crackers, breaking them as needed to fully cover the bottom.
-
I spread half of the lemon pudding mixture evenly over the graham crackers.
-
I add a second layer of graham crackers on top of the pudding.
-
I spread the remaining lemon pudding mixture over that second cracker layer.
-
I finish with a final layer of graham crackers on top.
-
I cover the dish and refrigerate it for at least 4 hours (though overnight is best). This allows the graham crackers to soften into a cake-like texture.
-
Just before serving, I garnish with lemon zest for a pop of color and extra citrus aroma.
Servings and timing
This recipe makes 8–10 servings.
Prep Time: 15 minutes
Chill Time: 4 hours (or overnight)
Total Time: 4 hours 15 minutes
Variations
When I want a fruity twist, I layer in fresh mixed berries between the graham crackers and pudding. For a tangy variation, I substitute lime juice and zest instead of lemon. Sometimes I mix a little softened cream cheese with powdered sugar and spread that between the layers for a cheesecake-inspired version. And if I’m serving guests, I garnish with fresh mint or even a thin drizzle of white chocolate for extra flair.
Storage/reheating
I keep leftovers covered in the refrigerator for up to 3 days. The texture stays soft and luscious, and the flavors deepen over time. This dessert isn’t ideal for freezing, as the graham crackers can become too soggy once thawed, but honestly—it rarely lasts that long in my house anyway.
FAQs
Can I make this dessert ahead of time?
Yes, and I actually prefer to. I always chill it overnight to let the layers set perfectly and give the flavors time to meld.
What if I don’t have instant lemon pudding?
I stick to instant pudding for best results. If I can’t find lemon, I’ve used vanilla and added extra lemon zest and juice for a similar citrusy flavor.
Can I use homemade whipped cream instead of whipped topping?
Yes, I sometimes use freshly whipped cream sweetened with a bit of powdered sugar. Just make sure it’s whipped to stiff peaks for the best texture.
How do I keep the graham crackers from getting soggy?
The goal is actually for the graham crackers to soften—they take on a cake-like texture after chilling, which is what makes this dessert so good.
Can I serve this frozen for a firmer texture?
I’ve tried freezing it for an hour or two before serving on hot days, and it turns into a semi-frozen treat that’s equally delicious. Just don’t leave it frozen too long or it’ll be hard to cut.
Conclusion
This No-Bake Lemon Eclair Cake has everything I love in a dessert—refreshing citrus flavor, creamy layers, and zero baking required. It’s quick to assemble, stunning to serve, and always a hit with family and friends. Whether it’s your first time or your third time this week, this dessert is pure sunshine on a plate.
Print
No-Bake Lemon Eclair Cake
- Total Time: ~4 hours 15 minutes
- Yield: 8–10 servings
- Diet: Vegetarian
Description
This no-bake lemon eclair cake is creamy, tangy, and layered with graham crackers and lemon pudding. A quick, refreshing dessert that chills beautifully and vanishes fast!
Ingredients
2 packages (3.4 oz each) instant lemon pudding mix
3 cups cold milk
½ cup fresh lemon juice
1 tub (8 oz) whipped topping, thawed
Graham crackers (approx. 24 crackers)
Zest of 1 lemon (optional, for garnish)
Instructions
In a large bowl, whisk together lemon pudding mix, lemon juice, and cold milk until smooth and slightly thickened.
Gently fold in the whipped topping until fully incorporated and creamy.
In a 9×13-inch baking dish, lay down a single layer of graham crackers, breaking pieces as needed to fit.
Spread half of the lemon pudding mixture evenly over the graham cracker layer.
Add a second layer of graham crackers over the pudding.
Spread the remaining lemon pudding mixture evenly over the second layer.
Finish with a final layer of graham crackers on top.
Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the layers to set and graham crackers to soften.
Garnish with lemon zest before serving, if desired.
Notes
For extra flair, add a layer of mixed berries between the pudding layers.
Try a lime variation by swapping lemon juice and zest with lime.
Add a cheesecake twist by spreading a layer of cream cheese mixed with powdered sugar before the final pudding layer.
Chill overnight for best results—this helps the flavors meld and graham crackers soften like cake.
Store leftovers covered in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
