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No-Bake Lemon Eclair Cake Recipe

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  • Author: Angela
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 12 hours 20 minutes
  • Yield: Approximately 12 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

This No-Bake Lemon Eclair Cake is a delightful, creamy dessert perfect for lemon lovers. Layers of graham crackers are soaked with a tangy lemon pudding mixture, topped with a smooth lemon frosting drizzle. This easy-to-make, refrigerator-set cake requires no baking and offers a refreshing, zesty treat ideal for warm weather or anytime you crave a sweet, citrusy dessert.

Ingredients

Scale

Crust & Layers

  • 1 (14.4-oz) box graham crackers

Pudding Mixture

  • 2 (3.4-oz) boxes instant lemon pudding mix
  • 3½ cups milk
  • 1 (8-oz) container Cool Whip, thawed

Topping

  • 1 (16-oz) can lemon frosting

Instructions

  1. Prepare the Pan: Spray the bottom of a 9×13 inch pan with cooking spray to prevent sticking.
  2. First Layer of Graham Crackers: Line the bottom of the prepared pan with one-third of the whole graham crackers, creating a solid base.
  3. Make the Pudding Filling: In a mixing bowl, whisk together the instant lemon pudding mix and milk using an electric mixer on medium speed for 2 minutes until fully combined and thickened. Gently fold in the thawed Cool Whip until the mixture is smooth and well blended.
  4. Layer the Cake: Pour half of the pudding mixture evenly over the graham crackers in the pan. Then add another third of the graham crackers on top of the pudding mixture. Pour the remaining pudding mixture over this layer, and finish with the final third of graham crackers on top.
  5. Add the Frosting Topping: Microwave the lemon frosting for 30 to 40 seconds until it becomes pourable. Drizzle the warmed frosting evenly over the top layer of graham crackers.
  6. Chill: Refrigerate the assembled cake for at least 12 hours before serving. This chilling time allows the graham crackers to soften and the flavors to meld beautifully.

Notes

  • Make sure to thaw the Cool Whip before folding it into the pudding mixture to ensure smooth incorporation.
  • For best results, use the exact size of graham cracker sheets called for, and avoid breaking them too much to maintain even layers.
  • If lemon frosting is too thick, microwave in short bursts to prevent overheating and preserve texture.
  • This cake can be prepared a day in advance, making it perfect for entertaining.
  • Keep the cake refrigerated until ready to serve to maintain its firm texture.

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Find it online: https://tastydailyeats.com/no-bake-lemon-eclair-cake-recipe/