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No-Bake Lemon Éclair Cake with layers of lemon flavor and creamy filling.

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.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 12 servings
Course: Dessert, No-Bake
Cuisine: American
Calories: 350
Ingredients Method Notes

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.

Method
 

Preparation
  1. In a large bowl, whisk together the instant vanilla pudding mix and milk until thickened.
  2. In another bowl, whip the heavy cream with the powdered sugar until soft peaks form.
  3. Fold the whipped cream into the pudding mixture until fully combined.
  4. Stir in the lemon juice, lemon zest, and vanilla extract.
Assembly
  1. In a 9×13-inch baking dish, layer graham crackers at the bottom.
  2. Spread half of the lemon pudding mixture over the crackers.
  3. Add another layer of graham crackers on top, followed by the remaining pudding mixture.
  4. Top with another layer of graham crackers.
Chilling
  1. Refrigerate for at least 4 hours, or overnight if possible.
  2. 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.