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No-Bake Lemon Eclair Cake

A refreshing and creamy dessert with lemon filling that requires no baking, perfect for gatherings or quiet evenings at home.
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Prep Time 20 minutes
Total Time 12 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cake Base
  • 1 box 14.4 oz box graham crackers
Cream Filling
  • 2 packages 3.4 oz packages instant lemon pudding mix
  • 3.5 cups cold milk (whole or 2% recommended)
  • 1 container 8 oz frozen Cool Whip, thawed Ensure fully thawed for smooth consistency.
Frosting
  • 1 can 16 oz lemon frosting Microwave for 30-40 seconds to loosen before pouring.

Method
 

Preparation
  1. Lightly spray a 9x13-inch baking dish with non-stick cooking spray and set aside.
  2. Line the bottom of the pan with a single layer of whole graham crackers, breaking some as needed to fill gaps.
Filling and Layering
  1. In a large mixing bowl, combine the lemon pudding mix and cold milk. Beat with an electric mixer on medium speed for 2 minutes until thickened.
  2. Gently stir in the thawed Cool Whip until fully incorporated and smooth.
  3. Spread half of the pudding mixture over the graham crackers, followed by another layer of whole graham crackers. Repeat with the remaining pudding mixture and finish with a final layer of graham crackers.
Topping
  1. Microwave the lemon frosting uncovered for 30–40 seconds to loosen it slightly, then pour it evenly over the top layer of graham crackers.
Chilling
  1. Cover the dish with plastic wrap or aluminum foil and refrigerate for at least 12 hours—or overnight—for best results.

Notes

Store any leftovers in the refrigerator, covered, for up to 3 days. The graham crackers can become softer over time for a creamier experience. For a pronounced lemon flavor, consider adding the zest of one lemon to the pudding mixture.