No-Bake Lemon Éclair Cake
A light, creamy dessert that combines graham crackers, lemon pudding, and whipped cream for a refreshing treat perfect for gatherings and weeknight indulgences.
Ingredients
Base
- 1 package graham crackers
Filling
- 2 packages instant vanilla pudding mix (3.4-ounce)
- 2 cups milk Use cold milk for quick thickening.
- 1/4 cup fresh lemon juice Adjust for extra lemon punch.
- 1 each lemon (zest) Zest from 1 lemon.
- 1 teaspoon vanilla extract
Topping
- 1 cup heavy cream Whip until soft peaks form.
- 1/4 cup powdered sugar For sweetening the cream.
- as needed each lemon slices For garnish.
Instructions
Preparation
- In a large bowl, whisk together the instant vanilla pudding mix and milk until thickened.
- In another bowl, whip the heavy cream with the powdered sugar until soft peaks form.
- Fold the whipped cream into the pudding mixture until fully combined.
- Stir in the lemon juice, lemon zest, and vanilla extract.
Assembly
- In a 9×13-inch baking dish, layer graham crackers at the bottom.
- Spread half of the lemon pudding mixture over the crackers.
- Add another layer of graham crackers on top, followed by the remaining pudding mixture.
- Top with another layer of graham crackers.
Chilling
- Refrigerate for at least 4 hours, or overnight if possible.
- Serve chilled, garnished with lemon slices.
Notes
Chill long enough for flavors to meld; at least 4 hours or overnight is best. If using graham crackers, assemble the top layer closer to serving time if they become too soft.