No-Bake Lemon Éclair Cake
A refreshing dessert with layers of creamy lemon filling sandwiched between graham crackers, perfect for any occasion and easy to prepare without baking.
Ingredients
For the cake
- 1 package graham crackers Regular or honey-flavored
- 2 cups milk Whole milk recommended
- 3.4 oz instant lemon pudding mix Or homemade equivalent
- 8 oz whipped topping Like Cool Whip
- 1 cup lemon curd Store-bought or homemade
- 1 unit zest of lemon Adds flavor and aroma
- to taste powdered sugar For dusting, optional
Instructions
Preparation
- In a large bowl, whisk together the milk and the instant lemon pudding mix until smooth and thickened.
- Gently fold in the whipped topping and the lemon curd until well-blended.
- Layer graham crackers evenly on the bottom of a 9x13 inch pan.
- Spread half of the creamy lemon filling over the layer of graham crackers.
- Add another layer of graham crackers, followed by the rest of the lemon filling on top.
- Cap it off with a final layer of graham crackers.
Chilling
- Cover the dish and refrigerate for at least four hours, preferably overnight for best results.
Serving
- Before serving, dust with powdered sugar and sprinkle lemon zest on top if desired.
Notes
For a refreshing presentation, slice into squares and serve with additional whipped topping and mint. Pairs well with fresh berries and vanilla ice cream.