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No-Bake Lemon Éclair Cake – A Crowd-Pleasing Dessert
No-Bake Lemon Éclair Cake is a light and refreshing dessert that combines layers of graham crackers, lemon-flavored pudding, and a sweet whipped topping. It’s a simple, no-bake treat with a zesty lemon twist, perfect for warm weather or when you’re short on time but still want a delicious dessert.
Ingredients
- 2 boxes 3.4 oz each instant lemon pudding mix
- 3 cups cold milk
- 1 tub 8 oz whipped topping, thawed
- 1 package about 12 oz graham crackers
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- Fresh lemon zest optional for garnish
Instructions
- Prepare the Pudding: In a large mixing bowl, whisk together the instant lemon pudding mix and cold milk. Stir for 2 minutes until the pudding thickens.
- Add Whipped Topping: Fold in the whipped topping until smooth and well combined. Set aside.
- Assemble the Cake:
- In a 9x13-inch baking dish, place a layer of graham crackers along the bottom, breaking them as necessary to fit.
- Spread half of the lemon pudding mixture over the graham crackers, smoothing it out evenly.
- Repeat with another layer of graham crackers, followed by the remaining pudding mixture.
- Chill: Cover the dish and refrigerate for at least 3 hours (or overnight) to allow the flavors to set and the cake to firm up.
- Serve: Just before serving, dust with powdered sugar and garnish with fresh lemon zest for added flavor and a pop of color.
Notes
- You can substitute vanilla pudding for lemon pudding if you prefer a less tangy flavor.
- Add a layer of fresh fruit like blueberries or strawberries for extra flavor and color.
- For an extra lemony kick, mix in a tablespoon of fresh lemon juice into the pudding mixture.
- If you want a firmer dessert, freeze it for about 30 minutes before serving.
- This dessert can be made the day before to save time.
Nutrition
Calories: 250kcalCarbohydrates: 32gProtein: 4gFat: 12gSodium: 160mgFiber: 1gSugar: 20g