No-Bake Lemon Éclair Cake
A refreshing twist on the classic éclair cake! Layers of graham crackers and creamy lemon pudding are topped with a luscious lemon glaze. No baking required perfect for summer gatherings or when you want a quick dessert that impresses.
Ingredients
- 2 3.4 oz boxes instant lemon pudding mix
- 3 cups cold milk
- 1 8 oz package cream cheese, softened
- 1 8 oz tub whipped topping, thawed
- 1 14.4 oz box graham crackers
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 2 tablespoons milk for glaze
- 1 tablespoon lemon zest optional, for garnish
Instructions
- Prepare Lemon Filling: In a large bowl, beat lemon pudding mix and cold milk until thickened. In a separate bowl, beat cream cheese until smooth, then fold into pudding mixture. Gently fold in whipped topping.
- Layer the Cake: Line the bottom of a 9×13-inch pan with graham crackers. Spread ½ of the lemon filling over crackers. Add another layer of crackers, then the remaining filling, and finish with a final layer of crackers.
- Make Lemon Glaze: Whisk powdered sugar, lemon juice, and milk until smooth. Spread evenly over the top layer of graham crackers.
- Chill & Serve: Cover and refrigerate at least 4 hours or overnight to allow crackers to soften. Garnish with lemon zest before slicing.
Notes
- For extra lemon flavor, add a tablespoon of lemon curd between layers.
- Use gluten-free graham crackers for a GF version.