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No-Bake Lemon Éclair Cake

No-Bake Lemon Éclair Cake

No-Bake Lemon Éclair Cake is a light and refreshing dessert with layers of graham crackers, creamy lemon pudding, and a luscious frosting. This easy, no-bake recipe takes just 15 minutes to prepare and chills for at least 4 hours, allowing the flavors to meld perfectly. It’s a delightful, hassle-free treat perfect for summer gatherings or any occasion.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 2
Calories: 320
Ingredients Method Notes

Ingredients
  

  • For the Cake Layers:
  • 1 box 14.4 oz graham crackers
  • 2 boxes 3.4 oz each instant lemon pudding mix
  • 3 cups cold milk
  • 1 container 8 oz whipped topping (Cool Whip)
  • For the Lemon Frosting:
  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons unsalted butter melted
  • 2 tablespoons milk

Method
 

  1. In a large bowl, whisk together the lemon pudding mix and cold milk for about 2 minutes until thickened. Gently fold in the whipped topping until fully combined and smooth.
  2. In a 9×13-inch baking dish, place a single layer of graham crackers, breaking them as needed to fit. Spread half of the lemon pudding mixture evenly over the graham crackers. Add another layer of graham crackers, followed by the remaining pudding mixture. Finish with a final layer of graham crackers on top.
  3. In a small bowl, whisk together powdered sugar, lemon juice, melted butter, and milk until smooth. Pour the frosting over the top layer of graham crackers and spread evenly.
  4. Cover and refrigerate for at least 4 hours, or overnight, to allow the layers to soften and the flavors to blend. Slice and enjoy!

Notes

  • Make Ahead: Prepare this dessert a day in advance for the best texture.
  • Storage: Store covered in the refrigerator for up to 4 days.
  • Freezing: Freeze for up to 1 month. Thaw in the fridge before serving.