How to Make the Best Lemon Eclair Cake: 7 Simple Steps
This Lemon Eclair Cake is a delightful no-bake dessert that combines the classic flavors of lemon and eclair in an easy-to-make recipe. It's perfect for potlucks, parties, or any occasion where you need a refreshing and delicious treat!
Servings: 12
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 20 minutes
Total: 20 minutes
Ingredients
Main Ingredients
- 1 box Graham Crackers About 14.4 oz
- 2 boxes Instant Lemon Pudding Mix 3.4 oz each
- 3 cups Milk Whole milk recommended
- 8 oz Whipped Topping Thawed, such as Cool Whip
- 1 teaspoon Lemon Zest Optional, for garnish
Instructions
Preparation Steps
- In a large bowl, whisk together the instant lemon pudding mix and milk until well combined. Let it sit for a few minutes to thicken.
- Gently fold in the thawed whipped topping into the lemon pudding mixture until smooth and creamy.
- Line the bottom of a 9x13 inch baking dish with a single layer of graham crackers.1 box Graham Crackers
- Spread half of the lemon cream mixture evenly over the graham cracker layer.
- Add another layer of graham crackers on top of the cream mixture.1 box Graham Crackers
- Spread the remaining lemon cream mixture over the second layer of graham crackers.
- Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the graham crackers to soften and the cake to set.
- Before serving, garnish with lemon zest, if desired. Cut into squares and enjoy!1 box Graham Crackers
Notes
For a richer flavor, use full-fat cream cheese in the filling. Feel free to add fresh berries or other fruit on top of the cake before serving for an extra burst of flavor and visual appeal. Enjoy!