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Lemon Eclair Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 2 reviews
  • Author: Sue
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 8 hours 20 minutes
  • Yield: 15 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

Lemon Eclair Cake is a refreshing no-bake dessert that layers crunchy graham crackers with creamy instant lemon pudding and fluffy whipped topping, all topped with a smooth lemon frosting. Chilled for several hours, this easy-to-make treat combines bright citrus flavors with rich textures, perfect for warm weather or any occasion where you want a light, tangy dessert.

Ingredients

Base Ingredients

  • 14.4 ounce package of graham crackers (Great Value brand recommended)

Pudding Layer

  • 3 cups cold whole milk
  • 6.8 ounce (2 3.4-ounce) boxes of instant lemon pudding mix (Jello brand recommended)
  • 8 ounce container of whipped topping (thawed)

Frosting and Garnish

  • 32 ounce (2 16-ounce) containers of premade lemon frosting (Duncan Hines recommended)
  • 15 lemon slices (optional garnish)
  • 1-2 fresh mint leaves per slice (optional garnish)

Instructions

  1. Prepare Baking Dish: Lightly spray a 9x13-inch baking dish with nonstick cooking spray to prevent sticking.
  2. First Graham Cracker Layer: Line the bottom of the prepared baking dish with whole graham crackers. Approximately 9 crackers will fit per layer.
  3. Make Lemon Pudding Mixture: In a large mixing bowl, pour in 3 cups of cold whole milk. Sprinkle both boxes of instant lemon pudding mix evenly over the milk. Using a handheld mixer on medium speed, blend for 1½ to 2 minutes until the pudding thickens.
  4. Fold in Whipped Topping: Gently fold the thawed whipped topping into the thickened pudding mixture until fully incorporated and smooth.
  5. Spread First Pudding Layer: Using an offset spatula, evenly spread half of the pudding and whipped topping mixture over the graham cracker layer in the baking dish.
  6. Second Graham Cracker Layer: Add another full layer of graham crackers evenly over the pudding layer.
  7. Spread Second Pudding Layer: Spread the remaining pudding mixture evenly over the second layer of graham crackers using the offset spatula.
  8. Final Graham Cracker Layer: Place the last layer of graham crackers over the second pudding layer, smoothing out the surface.
  9. Prepare and Add Frosting: Remove lids and foil seals from lemon frosting containers. Microwave frosting for about 45 seconds until softened. Stir well, then pour evenly over the top graham cracker layer. Use an offset spatula to spread the frosting smoothly.
  10. Chill Dessert: Cover the dish and refrigerate for at least 8 hours or overnight to allow the graham crackers to soften and the flavors to meld.
  11. Serve and Garnish: When ready to serve, slice the cake into 3 by 4 portions using a sharp knife. Optionally garnish each slice with a lemon slice and 1-2 fresh mint leaves for a fresh look and added aroma.

Notes

  • Using cold milk is important for the pudding to set properly.
  • For best texture, allow the cake to chill overnight before serving.
  • Graham crackers soften during chilling, creating a texture similar to cake layers.
  • You can substitute low-fat milk and low-fat whipped topping for a lighter version.
  • Be gentle when folding whipped topping into pudding mixture to maintain fluffiness.
  • Optional garnishes enhance presentation but are not required.
  • Use an offset spatula for even spreading to avoid breaking the crackers.

Find it online: https://suerecipe.com/lemon-eclair-cake-recipe/