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No-Bake Lemon Eclair Cake

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A light and refreshing dessert with layers of graham crackers, lemon pudding, and whipped topping.

Ingredients

Scale

For the Crust:

  • 1 box graham crackers
  • 2 (3.4 oz) packages instant lemon pudding mix
  • 3 cups cold milk
  • 1 (8 oz) container whipped topping
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice

Instructions

1. Prepare the Crust:

  1. In a large bowl, whisk together the pudding mixes and cold milk until thickened.
  2. Fold in the whipped topping, lemon zest, and lemon juice until well combined.
  3. Layer graham crackers in the bottom of a 9×13-inch dish, followed by half of the pudding mixture. Repeat layers.
  4. Top with a final layer of graham crackers.
  5. Refrigerate for at least 4 hours or overnight before serving.

Notes

You can customize the seasonings to taste.

Find it online: https://www.rapidrecipes.blog/no-bake-lemon-eclair-cake-2/