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Easy No-Bake Lemon Eclair Cake Recipe — Perfect Summer Dessert

No-Bake Lemon Eclair Cake Recipe slice on a white plate, close-up of creamy lemon layers, whipped topping, and glossy frosting.
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Light, cool, and bursting with lemon, this no-bake éclair-style cake comes together fast and requires zero oven time. It’s the perfect fix for warm afternoons or any moment you want something sweet that practically makes itself.

Ingredients

Scale
  • 1 box graham crackers (14.4 oz) — they soften into cakey layers as the dessert chills
  • 2 packages instant lemon pudding (3.4 oz each) — bright, tart, and sweet all at once
  • 3½ cups cold milk — straight from the fridge for best texture
  • 1 tub thawed Cool Whip (8 oz) — adds light, airy body to the filling
  • 1 can lemon frosting (16 oz) — the glossy finish that seals it all

Instructions

  1. Lightly coat a 9×13-inch baking dish with nonstick spray so slices release easily.
  2. Arrange a single layer of graham crackers across the bottom of the pan, breaking pieces to fit as needed. It doesn’t need to be perfect.
  3. In a large bowl, whisk the two pudding mixes into the cold milk until the mixture thickens and becomes smooth — this only takes a couple of minutes.
  4. Fold the thawed Cool Whip into the pudding gently until the mixture is even and fluffy. Don’t overmix; you want to keep the airiness.
  5. Spoon half of the pudding mixture over the cracker layer, spreading it to the edges. Place a second layer of crackers on top, then spread the remaining pudding. Finish with one more layer of graham crackers.
  6. Remove the lid and foil from the lemon frosting and microwave in short bursts (about 30 seconds total), stirring until the frosting becomes pourable. Spread it evenly over the top layer of crackers.
  7. Cover the dish and refrigerate for at least 12 hours (overnight yields the best results). This resting time allows the crackers to soften into tender, cake-like layers.
  8. When chilled through, cut into squares and serve cold. This cake pairs beautifully with iced tea or a chilled citrus cocktail.

Notes

  • Boost the lemon: Stir a little fresh lemon zest into the pudding for a brighter citrus note.
  • Lighten it up: Swap to sugar-free pudding and Cool Whip Light to reduce calories.
  • Make it pretty: Sprinkle crushed graham crackers or extra lemon zest over the frosting before chilling.

Find it online: https://irmacooks.com/easy-no-bake-lemon-eclair-cake-recipe-summer-dessert/