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–+ servings
No-Bake Lemon Éclair Cake

No-Bake Lemon Éclair Cake

No-Bake Lemon Éclair Cake is a refreshing summer dessert featuring layers of lemon pudding, graham crackers, and tangy frosting.
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Prep Time 30 minutes
Chilling Time 12 hours
Total Time 12 hours 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layers
  • 1 box Graham Crackers Any type
For the Pudding Mixture
  • 2 boxes Instant Lemon Pudding 3.4 oz each
  • 3.5 cups Cold Milk Necessary for pudding
  • 1 tub Cool Whip 8 oz, thawed
For the Frosting
  • 1 can Lemon Frosting 16 oz

Equipment

  • 9x13-inch baking dish
  • Mixing bowl
  • Spatula

Method
 

Step-by-Step Instructions
  1. Spray a 9×13-inch baking dish with nonstick cooking spray.
  2. Layer the bottom of the dish with graham crackers.
  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.
  5. Spread half of the creamy pudding mixture over the first layer of graham crackers.
  6. Add another layer of graham crackers over the pudding mixture.
  7. Pour the remaining pudding mixture over the second layer of graham crackers.
  8. Top with one last layer of graham crackers.
  9. Microwave the lemon frosting for about 30 seconds and spread over the top layer.
  10. Cover with plastic wrap and refrigerate for at least 12 hours.
  11. Slice into squares when ready to serve.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 11gSaturated Fat: 6gCholesterol: 25mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 22gVitamin A: 200IUVitamin C: 2mgCalcium: 120mgIron: 1mg

Notes

Ensure Cool Whip is thawed and consider chilling overnight for best results.

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