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–+ servings
No-Bake Lemon Eclair Cake

No-Bake Lemon Eclair Cake That's a Summer Game Changer

A No-Bake Lemon Eclair Cake that impresses with creamy layers and refreshing flavors, perfect for summer gatherings.
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Prep Time 15 minutes
Chill Time 4 hours
Total Time 4 hours 15 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 box Graham Crackers or gluten-free graham-style crackers
For the Filling
  • 1 box Instant Lemon Pudding Mix the star ingredient
  • 2 cups Cold Milk to activate the pudding mix
  • 1 container Whipped Topping (Thawed) or homemade whipped cream
  • 1 cup Powdered Sugar can be replaced with stevia or monk fruit
  • 2 tbsp Lemon Zest for enhancing flavor
For the Garnish
  • 1 whole Fresh Lemon Slices for garnish

Equipment

  • Mixing Bowl
  • 9x13 inch baking dish
  • Spatula

Method
 

Step‑by‑Step Instructions
  1. In a mixing bowl, whisk together the instant lemon pudding mix and cold milk for about 2 minutes until the mixture thickens and is smooth.
  2. Gently fold in the thawed whipped topping and powdered sugar into the thick lemon pudding. Stir until blended and airy, then add lemon zest.
  3. Layer graham crackers, half of the lemon pudding, another layer of crackers, and remaining pudding in a 9x13-inch baking dish.
  4. Cover with plastic wrap and refrigerate for at least 4 hours, ideally overnight to allow flavors to meld.
  5. Garnish with fresh lemon slices just before serving to complement the flavors.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 4gCholesterol: 20mgSodium: 150mgPotassium: 80mgFiber: 1gSugar: 14gVitamin A: 300IUVitamin C: 5mgCalcium: 70mgIron: 0.5mg

Notes

For optimal flavor, chill for a full 8 hours and cover with plastic wrap to preserve freshness.

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