A Cool, Creamy Dream of Lemon & Vanilla Layers!
This No-Bake Lemon Eclair Cake is the ultimate summer dessert—light, refreshing, and bursting with zesty lemon flavor. Layers of graham crackers, luscious lemon cream, and vanilla pudding come together for a dessert that tastes like sunshine in every bite!
Why You’ll Love This Recipe
No oven needed – Perfect for hot summer days
Bright lemon flavor – Not too tart, not too sweet
Ready in 15 minutes (plus chilling time)
Feeds a crowd – Great for potlucks and parties
Ingredients
(9×13″ pan, serves 12-15)
Crust & Layers
- 14 oz graham crackers (about 2 sleeves)
- 2 (3.4 oz) boxes instant vanilla pudding
- 3 cups cold milk
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1 tbsp lemon zest
- 1/4 cup fresh lemon juice
- 8 oz whipped topping (Cool Whip), thawed
Lemon Glaze (Optional)
- 1 cup powdered sugar
- 2 tbsp lemon juice
- 1 tsp lemon zest
Step-by-Step Instructions
1. Prep the Lemon Cream
- Beat cream cheese until smooth
- Mix in powdered sugar, lemon zest, and lemon juice
- Fold in half of the whipped topping (about 4 oz)
2. Make the Pudding
- Whisk pudding mixes with cold milk for 2 minutes
- Let thicken 5 minutes, then fold in remaining whipped topping
3. Assemble the Layers
- In 9×13″ dish, layer:
- Graham crackers (cover bottom completely)
- Half of lemon cream
- Graham crackers
- Half of vanilla pudding
- Repeat layers, ending with graham crackers on top
4. Add Glaze (Optional)
- Whisk powdered sugar, lemon juice, and zest
- Drizzle over top layer of graham crackers
5. Chill & Serve
- Refrigerate at least 4 hours (overnight best)
- Cut into squares and enjoy cold!
Pro Tips
Zest first – Before juicing lemons for easiest zesting
Smooth layers – Spread fillings gently to avoid cracking crackers
Herb twist – Add 1 tsp chopped basil to lemon cream for sophistication
Berry topping – Serve with fresh strawberries or blueberries
Make-Ahead & Storage
Prep ahead – Assemble up to 24 hours before serving
Freezing – Not recommended (texture changes)
Leftovers – Keep covered in fridge up to 3 days
Frequently Asked Questions
Q: Can I use homemade whipped cream?
A: Yes! Replace Cool Whip with 2 cups sweetened whipped cream
Q: What if I don’t have graham crackers?
A: Try vanilla wafers or digestive biscuits
Q: How do I prevent soggy crackers?
A: Ensure pudding is fully thickened before layering
Q: Can I make this gluten-free?
A: Use GF graham crackers and cornstarch-based pudding
Final Thoughts
This No-Bake Lemon Eclair Cake is summer’s answer to decadent desserts—cool, creamy, and bursting with citrusy freshness. The perfect balance of sweet and tangy, it’s guaranteed to be the star of any gathering.
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No-Bake Lemon Eclair Cake
- Total Time: 40 mins
Description
Brighten up your dessert table with this zesty and creamy No-Bake Lemon Eclair Cake! Easy to make and irresistibly delicious, it’s the perfect treat for any occasion.
Ingredients
2 packages (3.4 oz each) instant lemon pudding mix
3 cups cold milk
1 container (8 oz) Cool Whip, thawed
1 box (14.4 oz) graham crackers1 can (16 oz) lemon frosting
Lemon zest for garnish
Instructions
In a large bowl, whisk together the instant lemon pudding mix and cold milk until thickened, about 2 minutes.
Fold in the Cool Whip until well combined and set aside.
In a 9×13 inch baking dish, arrange a single layer of graham crackers to cover the bottom.
Spread half of the lemon pudding mixture evenly over the graham crackers.
Add another layer of graham crackers on top of the pudding mixture.
Spread the remaining pudding mixture over the graham crackers.
Top with a final layer of graham crackers.
Microwave the lemon frosting for about 20-30 seconds, or until pourable. Pour the frosting over the top layer of graham crackers, spreading it evenly.
Cover and refrigerate the cake for at least 4 hours, or overnight, to allow the graham crackers to soften and the flavors to meld.
Garnish with lemon zest before serving.
