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No-Bake Lemon Eclair Cake

A refreshing and creamy no-bake dessert with layers of graham crackers, lemon pudding, and whipped topping.

Ingredients

Scale

For the Crust:

  • 2 (3.4 oz) packages instant lemon pudding mix
  • 3 cups cold milk
  • 1 (8 oz) container whipped topping, thawed
  • 1 (14.4 oz) box graham crackers
  • 1 cup powdered sugar
  • 1/4 cup unsweetened cocoa powder
  • 2 tbsp butter, melted
  • 2 tbsp milk

Instructions

1. Prepare the Crust:

  1. In a large bowl, whisk together the pudding mixes and 3 cups of cold milk until thickened.
  2. Fold in the whipped topping until well combined.
  3. Line the bottom of a 9×13-inch baking dish with a single layer of graham crackers.
  4. Spread half of the pudding mixture over the graham crackers.
  5. Add another layer of graham crackers, followed by the remaining pudding mixture.
  6. Top with a final layer of graham crackers.
  7. In a small bowl, whisk together powdered sugar, cocoa powder, melted butter, and 2 tbsp milk to make a glaze.
  8. Spread the glaze evenly over the top layer of graham crackers.
  9. Refrigerate for at least 4 hours or overnight before serving.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett