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–+ servings
Slice of no-bake lemon eclair cake on a plate with lemon slices and cream
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No-Bake Lemon Eclair Cake

A creamy, refreshing dessert with layers of lemon pudding, whipped topping, and graham crackers, perfect for any occasion.
Prep Time20 minutes
Total Time4 hours
Course: Dessert
Cuisine: American
Keyword: Easy, No-Bake
Servings: 8 servings
Calories: 250kcal

Equipment

  • Mixing Bowl
  • 9x13 inch Dish
  • Whisk

Ingredients

Ingredients

  • 1 box Graham Crackers (14.4 oz)
  • 2 boxes Instant Lemon Pudding (3.4 oz each)
  • 3 cups Cold Milk
  • 1 container Whipped Topping (8 oz), thawed
  • 1 tablespoon Lemon Zest (for garnish, optional)

Instructions

  • In a large mixing bowl, combine the instant lemon pudding mixes with cold milk. Whisk together for about 2 minutes until the mixture thickens.
  • Gently fold in the whipped topping until well combined.
  • In a 9x13 inch dish, lay down a layer of graham crackers to cover the bottom completely.
  • Spread half of the lemon pudding mixture over the graham crackers, smoothing it out evenly.
  • Repeat the process with another layer of graham crackers and the remaining lemon pudding mixture.
  • Finish off with a final layer of graham crackers. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  • When ready to serve, sprinkle with lemon zest and slice to enjoy.

Notes

Store covered in the refrigerator for up to 3 days. This cake is also freezer-friendly for up to one month.

Nutrition

Calories: 250kcal | Carbohydrates: 35g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 200mg | Potassium: 150mg | Fiber: 1g | Sugar: 20g | Vitamin A: 200IU | Vitamin C: 5mg | Calcium: 100mg | Iron: 1mg