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.