Who’s ready for a burst of lemony goodness? This No-Bake Lemon Eclair Cake is the ultimate dessert for anyone who loves a refreshing, tangy treat that’s also incredibly easy to make! It’s layered with creamy lemon pudding, whipped topping, graham crackers, and finished with a touch of lemon zest and crushed graham crackers on top. You don’t even need to turn on the oven for this one, making it perfect for warm days or whenever you need a quick dessert fix. Let’s dive in and create this dreamy dessert together!
Ingredients
- Graham crackers – 15-18 sheets, enough to make 3 layers. These give structure to the cake and soften up beautifully as they absorb the pudding.
- Instant lemon pudding mix – 2 boxes (3.4 oz each). This is the base of the creamy lemon flavor. Make sure it’s instant pudding for best results.
- Milk – 3 cups. Used to make the lemon pudding creamy and smooth.
- Cool Whip (whipped topping) – 1 container (8 oz), thawed. This makes the layers light and fluffy, balancing the tanginess of the lemon.
- Lemon zest – 1-2 teaspoons. Adds extra lemony aroma and taste, making each bite even fresher.
- Lemon slices – Optional, for garnish on top for a pretty, decorative finish.
- Crushed graham crackers or lemon zest – For sprinkling on top, adding a nice crunch and pop of color.
How to Make No-Bake Lemon Eclair Cake
Step 1: Prepare the Lemon Pudding
In a mixing bowl, whisk together the lemon pudding mix and milk until it thickens, about 2 minutes. Set aside for a few minutes to let it set.
Step 2: Add Cool Whip
Once the pudding has set, gently fold in half of the Cool Whip until fully combined, giving the filling a lighter, mousse-like texture. This step is key to creating those beautiful creamy layers!
Step 3: Layer the Graham Crackers
In a 9×13-inch pan, arrange a single layer of graham crackers to cover the bottom. You may need to break some crackers to make them fit.
Step 4: Add the Pudding Layer
Spread half of the pudding mixture over the graham crackers, smoothing it out evenly. Repeat with another layer of graham crackers, followed by the remaining pudding mixture.
Step 5: Finish with Final Layers
Top with a final layer of graham crackers. Spread the remaining Cool Whip over the top layer to cover it completely. Add lemon zest, crushed graham crackers, or lemon slices on top as garnish.
Step 6: Chill the Cake
Cover the pan and refrigerate for at least 4 hours (or overnight, if possible) to let the graham crackers soften and absorb the flavors. This will make slicing easier and improve the taste!
Step 7: Serve and Enjoy
Slice the cake and enjoy a refreshing, creamy lemon dessert that’s sure to impress!
Equipment Needed for This Recipe
- Mixing Bowl – For preparing the pudding mixture.
- Whisk – To make sure the pudding is smooth and lump-free.
- 9×13-inch Baking Dish – The perfect size for layering this cake.
- Spatula – For spreading the pudding and Cool Whip evenly.
Frequently Asked Questions
Can I use homemade whipped cream instead of Cool Whip?
Yes, you can! Substitute with about 2 cups of freshly whipped cream if you prefer. Just make sure it’s stabilized so the cake layers hold up.
Can I make this with a different pudding flavor?
Absolutely! Vanilla or cheesecake-flavored pudding would also be delicious in this recipe if you’re not a fan of lemon.
How long does this cake last in the fridge?
This cake keeps well for about 3-4 days in the refrigerator. The graham crackers will continue to soften over time, which makes it even more delicious!
Can I make this cake gluten-free?
Yes, just substitute with gluten-free graham crackers, and you’ll have a gluten-free dessert!
What can I use if I can’t find lemon pudding mix?
If lemon pudding mix isn’t available, try using vanilla pudding and adding extra lemon zest or a bit of lemon extract for flavor.
Do I have to refrigerate it overnight?
For best results, at least 4 hours is recommended, but overnight is ideal. This will help the graham crackers soften to a cake-like texture.
Can I freeze this cake?
Freezing is not recommended as it can affect the texture of the pudding and whipped topping. Stick to the fridge for this one!
Conclusion
I hope you love this No-Bake Lemon Eclair Cake as much as I do! It’s easy, refreshing, and has that perfect balance of creamy and tangy. If you enjoyed making this dessert, don’t forget to share it on Facebook or save it on Pinterest for later. Happy no-baking!
