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
