Lemon Eclair Cake
A refreshing no-bake dessert with layers of soft cookies, creamy lemon filling, and a sweet topping, perfect for any occasion.
Ingredients
For the cake
- 1 box instant lemon pudding mix Use instant pudding for best results.
- 2 cups cold milk Use the amount specified on the pudding box.
- 8 oz whipped topping Or homemade whipped cream.
- 1 pkg graham crackers or vanilla wafers Graham crackers are classic, but you can use vanilla wafers.
- 1 tbsp lemon zest Optional, for extra lemon flavor.
- 1 cup frosting or glaze For the top layer; store-bought works great.
Instructions
Preparation
- In a big bowl, whisk the instant lemon pudding mix with cold milk until it thickens, usually a couple of minutes.
- Fold in the whipped topping gently until fluffy and evenly mixed. If adding lemon zest, stir it in now.
- In a baking dish, add a layer of graham crackers. Break a few to fit the gaps.
- Spread a layer of the lemon filling over the crackers evenly.
- Repeat layers: crackers, filling, crackers, filling, finishing with a top layer of crackers.
- Spread frosting or glaze over the final layer of crackers.
- Cover and refrigerate for at least 6 hours, preferably overnight.
Notes
Slice with a sharp knife and wipe the blade between cuts for clean pieces. Chill well and keep covered to avoid fridge smells.