No-Bake Lemon Éclair Cake

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🍋 No-Bake Lemon Éclair Cake

🍽️ Servings: 12

⏱️ Prep Time: 15 minutes | Chill Time: 4–6 hours (or overnight)

✅ No Bake | Make-Ahead | Potluck Favorite

🧾 Ingredients:

For the Layers:

  • 1 box (14.4 oz) honey graham crackers (you’ll use about 1½ sleeves)

  • 2 boxes (3.4 oz each) instant lemon pudding mix

  • 2½ cups cold milk

  • 1 container (8 oz) whipped topping (Cool Whip or homemade whipped cream)

  • Zest of 1 lemon (optional, for extra zing)

For the Lemon Glaze Topping:

  • 1 cup powdered sugar

  • 2 tbsp fresh lemon juice

  • 1 tbsp milk

  • Optional: extra lemon zest or thin lemon slices for garnish

🧑‍🍳 Instructions:

1. Make the Filling:

  • In a large bowl, whisk together the lemon pudding mix and cold milk for 2 minutes until it begins to thicken.

  • Gently fold in the whipped topping and lemon zest (if using) until fully combined and fluffy.

2. Layer the Cake:

  • In a 9×13-inch baking dish, arrange a single layer of graham crackers on the bottom (break them to fit, if needed).

  • Spread half of the lemon filling evenly over the crackers.

  • Add another layer of graham crackers.

  • Spread the remaining lemon filling on top.

  • Finish with a third and final layer of graham crackers.

3. Make the Glaze:

  • In a small bowl, whisk together powdered sugar, lemon juice, and milk until smooth and pourable.

  • Pour glaze evenly over the top graham cracker layer and spread gently with a spatula.

4. Chill:

  • Cover and refrigerate for at least 4 hours, preferably overnight, so the graham crackers can soften into a cake-like texture.

5. Serve:

  • Slice into squares and serve chilled.

  • Garnish with a sprinkle of lemon zest or a twist of lemon if desired.

❓ Q&A: No-Bake Lemon Éclair Cake

🔸 Can I use homemade whipped cream?

Yes! Use about 3 cups of homemade whipped cream (made from 1½ cups heavy cream + 2 tbsp sugar + ½ tsp vanilla, whipped to stiff peaks) in place of Cool Whip.

🔸 What kind of graham crackers work best?

Honey graham crackers are classic, but lemon-flavored grahams or even vanilla wafers also work great for a twist.

🔸 Can I use regular pudding instead of instant?

No — this recipe requires instant pudding so it sets quickly and keeps the no-bake structure. Cook-and-serve pudding won’t work unless it’s fully cooled and thickened, which changes the texture.

🔸 Can I make it ahead?

Yes! This dessert is ideal for making 1–2 days ahead. The longer it chills, the better the graham crackers soften and absorb flavor.

🔸 How long will it last?

Store covered in the fridge for up to 4–5 days.
Freezing is not recommended — the texture of pudding and crackers becomes grainy when thawed.

🔸 Can I make it more lemony?

Absolutely! Try these:

  • Add extra lemon zest to the filling and/or glaze

  • Use lemon-flavored graham crackers

  • Stir 1–2 tbsp lemon curd into the pudding mixture for a deeper lemon flavor

🔸 Can I swap out flavors?

Yes! Once you’ve tried the lemon version, you can get creative:

  • Strawberry éclair cake: use vanilla pudding + fresh berries + strawberry glaze

  • Coconut éclair cake: add coconut extract and shredded coconut

  • Orange cream sickle: orange pudding + whipped topping + orange glaze

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