There’s something incredibly satisfying about whipping up a Lemon Eclair Cake that the entire family devours with glee. This delightful no-bake dessert is super easy, requires minimal ingredients, and promises a lemony punch that’s hard to resist. It’s been a favorite at our house, especially when my kids, who aren’t usually fans of anything lemon, ask for seconds! If you’re in a pinch and need a crowd-pleasing treat without turning on the oven, this is your recipe. Be sure to also check out our crescent roll breakfast recipes for more easy culinary inspo!
Why you’ll love this recipe
The Lemon Eclair Cake is not only easy to assemble but perfectly synthesizes that refreshing zing of lemon with the delicate layering of graham crackers. It’s a dessert that gets better as it sits, which means you can make it ahead of time for a stress-free gathering. Its simplicity and flavor combo create a dessert that feels lavish without all the fuss.
Ingredients
- 14.4 ounce package graham crackers
- 3 cups cold whole milk
- 6.8 ounce instant lemon pudding mix (2 3.4-ounce boxes)
- 8 ounce container whipped topping, thawed
- 32 ounce premade lemon frosting (2 16-ounce containers)
- 15 lemon slices, optional garnish
- 1-2 fresh mint leaves per slice, optional garnish
Step-by-step instructions
- Lightly spray a 9×13 baking dish with nonstick cooking spray.
- Line the bottom of the prepared baking dish with whole graham crackers.
- Add cold milk to a large mixing bowl. Sprinkle both instant lemon pudding mixes over the cold milk. Use a handheld mixer on medium to blend for 1½-2 minutes or until the pudding begins to thicken.
- Fold in the thawed whipped topping.
- Evenly spread ½ of the pudding mixture over the bottom layer of graham crackers.
- Lay another layer of graham crackers over the pudding layer.
- Evenly spread the remaining pudding over the graham crackers.
- Lay the final layer of graham crackers over the top of the pudding.
- Remove lids and foil seals from the containers of lemon frosting . Heat in microwave for 45 seconds. Stir the melted frosting and pour over the top layer of graham crackers. Use an offset spatula to spread the frosting evenly.
- Chill in the refrigerator for 8 hours to overnight.
- When ready to serve, use a sharp knife to cut into 3 slices x 4 slices. If desired, garnish each slice with 1 lemon slice and 1-2 fresh mint leaves.
Recipe tips & variations
One of the beauties of this recipe is its flexibility. If lemon isn’t your favorite, switch out the lemon pudding and frosting for chocolate or vanilla. You can also add a sprinkle of fresh berries between layers for a burst of color and flavor. I sometimes crush a few graham crackers and sprinkle them on top for extra crunch.
Storage & reheating
This Lemon Eclair Cake stores beautifully in an airtight container in the refrigerator for up to 5 days. While it doesn’t require reheating, allowing it to sit at room temperature for about 10-15 minutes before serving can soften the layers just right.
FAQs
Can I make this cake the same day I plan to serve it?
Yes, though I recommend allowing it to chill for at least 8 hours for the best texture and flavor integration. Overnight is ideal.
What if I don’t have a handheld mixer?
No problem! A whisk and a little elbow grease will do. Just make sure the pudding mixture is smooth and slightly thickened before folding in the whipped topping.
Can I freeze the Lemon Eclair Cake?
I wouldn’t recommend freezing, as the texture of the whipped topping might change after thawing. It’s best enjoyed fresh from the fridge.
Recipes you may like
If you loved this, be sure to check out these other family-friendly recipes: Crescent roll breakfast recipes , Easy crispy breakfast potatoes , and Easy cheesy breakfast pizza .
There you have it! This Lemon Eclair Cake is the kind of dessert that brings a little joy to our kitchen each time we make it. Give it a try and let it add a touch of sunshine to your family gatherings!
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Lemon Eclair Cake
- Total Time: 8 hours 30 minutes
- Yield: 12 servings 1x
Description
A delightful no-bake Lemon Eclair Cake that is easy to make and loved by the whole family.
Ingredients
- 14.4 ounces graham crackers
- 3 cups cold whole milk
- 6.8 ounces instant lemon pudding mix (2 3.4-ounce boxes)
- 8 ounces whipped topping, thawed
- 32 ounces premade lemon frosting (2 16-ounce containers)
- 15 lemon slices, optional garnish
- 1–2 fresh mint leaves per slice, optional garnish
Instructions
- Lightly spray a 9×13 baking dish with nonstick cooking spray.
- Line the bottom of the prepared baking dish with whole graham crackers.
- Add cold milk to a large mixing bowl. Sprinkle both instant lemon pudding mixes over the cold milk. Use a handheld mixer on medium to blend for 1½-2 minutes or until the pudding begins to thicken.
- Fold in the thawed whipped topping.
- Evenly spread ½ of the pudding mixture over the bottom layer of graham crackers.
- Lay another layer of graham crackers over the pudding layer.
- Evenly spread the remaining pudding over the graham crackers.
- Lay the final layer of graham crackers over the top of the pudding.
- Remove lids and foil seals from the containers of lemon frosting. Heat in microwave for 45 seconds. Stir the melted frosting and pour over the top layer of graham crackers. Use an offset spatula to spread the frosting evenly.
- Chill in the refrigerator for 8 hours to overnight.
- When ready to serve, use a sharp knife to cut into 3 slices x 4 slices. If desired, garnish each slice with 1 lemon slice and 1-2 fresh mint leaves.
Notes
- Chill for at least 8 hours for best texture.
- Switch out lemon for chocolate or vanilla pudding and frosting if preferred.
- You can add berries between layers for added flavor.
- Crushed graham crackers can be used for extra crunch.
- Prep Time: 30 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 25mg