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–+ servings
No-Bake Lemon Éclair Cake

No-Bake Lemon Éclair Cake

No-Bake Lemon Éclair Cake is a cool dessert perfect for summer gatherings, featuring refreshing layers of lemon pudding and whipped cream.
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Prep Time 20 minutes
Chill Time 12 hours
Total Time 12 hours 20 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base Layers
  • 1 box Graham Crackers
For the Pudding Layer
  • 1 box Instant Lemon Pudding Opt for vanilla for a different twist.
  • 2 cups Cold Milk Whole or 2% milk works best for creaminess.
  • 1 container Cool Whip (thawed) Can be swapped for stabilized whipped cream.
For the Final Touch
  • 1 container Lemon Frosting A sweet, zesty finish.

Equipment

  • 9x13-inch dish

Method
 

Step‑by‑Step Instructions for No-Bake Lemon Éclair Cake
  1. Prepare a 9×13-inch dish with a light coat of nonstick cooking spray.
  2. Place whole graham crackers in a single layer at the bottom of the prepared dish.
  3. In a large mixing bowl, whisk together the instant lemon pudding and cold milk for about 2 minutes until smooth.
  4. Gently fold in the thawed Cool Whip into the pudding mixture with a rubber spatula.
  5. Spread half of the creamy pudding mixture evenly over the graham cracker base.
  6. Place another layer of graham crackers on top of the pudding mixture, pressing down gently.
  7. Spoon the remaining pudding mixture over the new layer of graham crackers and smooth it out evenly.
  8. Top the pudding layer with one last layer of graham crackers.
  9. Microwave the lemon frosting for 30 seconds until pourable, then pour it over the top layer of graham crackers.
  10. Cover with plastic wrap and refrigerate for at least 12 hours, preferably overnight.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 33gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 30mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 200IUVitamin C: 2mgCalcium: 80mgIron: 0.5mg

Notes

For best results, allow the cake to chill for at least 12 hours to achieve the perfect creamy texture.

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