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Wednesday, July 18, 2018
No-Bake Lemon Eclair Cake Recipe – lemon pudding, cool whip and graham crackers layered and topped with lemon frosting. It gets better the longer it sits in the fridge – it is just SO hard to wait to eat it. SOOO good. People go nuts over this easy dessert recipe! Great for parties and potlucks. There are NEVER any leftovers! #nobakedessert #dessert #lemon #nobake
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Pin This RecipeIf you like lemon, you are going to LOVE this No-Bake Lemon Eclair Cake! Graham crackers layered with creamy lemon pudding and topped with lemon frosting. It’s a lemon lovers dream!
This Lemon Eclair Cake is a twist on one of our longtime favorite recipes – Chocolate Eclair Cake. It is a delicious no-bake dessert. It is so light and fluffy. SO easy to eat – too easy really.
This Lemon Eclair Cake is super easy to make. It only takes about 5 minutes. The hardest part of this whole recipe is waiting overnight to let the cake set up. It is torture!!! You have to wait though. You need to give the graham crackers time to soften up before eating. I garnished the cake with some fresh lemon slices – just to make it pretty.
We LOVED this version of our favorite eclair cake. So light and fluffy. Full of amazing lemon flavor!! Give this a try the next time you need a dessert for a party. I promise it will be a hit!
Recipe Print Recipe
No-Bake Lemon Eclair Cake
Author: Plain Chicken
Yield: 12 people
Prep Time 15 minutes mins
Total Time 15 minutes mins
No-Bake Lemon Eclair Cake Recipe – lemon pudding, cool whip, and graham crackers layered and topped with lemon frosting. It gets better the longer it sits in the fridge – it is just SO hard to wait to eat it. SOOO good. People go nuts over this easy dessert recipe! Great for parties and potlucks. There are NEVER any leftovers! #nobakedessert #dessert #lemon #nobake
Equipment:
Ingredients:
- 1 (14.4-oz) box graham crackers
- 2 (3.4-oz) boxes instant lemon pudding
- 3½ cups milk
- 1 (8-oz) container Cool Whip, thawed
- 1 (16-oz) can lemon frosting
Instructions:
Spray the bottom of a 9×13 pan with cooking spray.
Line the bottom of the pan with ⅓ of the whole graham crackers.
In bowl of an electric mixer, mix pudding with milk; beat at medium speed for 2 minutes. Fold in whipped topping.
Pour half the pudding mixture over graham crackers.
Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers.
Heat the container of prepared frosting, uncovered in the microwave for 30 to 40 seconds. Pour over the top of the cake.
Refrigerate for at least 12 hours before serving.
Notes:
Cake is best if made the night before serving.
Store leftovers in the refrigerator.
Plain Chicken
https://www.plainchicken.com/lemon-eclair-cake/
All images and text © Plain Chicken, Inc.
Did you make this recipe?Mention @plainchicken or tag #plainchicken!
Steph
Remember this recipe.
Pin this recipe to your favorite board now to remember it later!
Pin This RecipeCategories:
- Cake
- Dessert
- Recipes
Tags:
- cool whip
- graham crackers
- milk
- pudding mix
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Would it be possible to use a food processor and use graham cracker crumbs as opposed to whole graham crackers You wouldn’t have to wait overnight for the crackers to soften Just wondering
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I’ve never tried that, so I can not say how it would taste.
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Can I double this and put into a 1/2 sheet cake pan? Or would that take a triple batch? Thanks!!!
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double the recipe would be a half sheet pan – just make sure the pan has tall edges. The pan needs to be as deep as a 9x13x2-inch pan.
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I’m thinking could use lemon pie filling on top instead. We just had a function at my church and I took a lemon cream pie, it was a huge success and recipe calls for lemon pie filling for top layer. It is DELICIOUS / plus it looked so elegant! I’m trying it on this recipe for top layer 😋🍋
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This was delicious and so easy! Store was out of lemon instant pudding so I substituted cook n serve. Once set I whisked the cool whip in. It all came together very well. Definitely a keeper!
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This was a huge hit! I only gave four stars as I altered the recipe a little. Don’t like canned frosting so I made a lemon glaze to go on top. Used fresh lemon juice and zest in it. Also, added fresh lemon zest to the pudding mixture. The cake didn’t hold up well when cut, but that was probably due to too much Cool Whip. The store was out of the smaller container and I bought the 12oz one and eyeballed the amount…which I guess I over did. Will make again, so easy and yummy.
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I don’t really care for the canned lemon frosting, so I think I will use a cream cheese frosting on the top, or vanilla frosting.
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Unknown that was great advice. I will also do this as there is only two of us. I should have thought of this. LOL!!!
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I just made this using 1 box lemon pudding and 1 box cheesecake pudding. Not as lemony but it was OMG lemon cheesecake flavored. Whipped topping companies really need to make half size containers so I can half this recipe. theres only 2 of us in my house. We dont really need to eat all of this. ( But, we probably will :-p )
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I like to split to two smaller and share with a friend or neighbor.
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When you bring the whipped topping home pop it out (still frozen) onto plastic wrap and cut in half. Wrap 1 piece and keep in freezer, put the other half back in the container and store in the fridge until ready to use.
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Gotta love the no-bake desserts! You bet I'll be making it this weekend. I find the nonstick spray completely unnecessary, though.
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This looks amazing! I've seen a vanilla version, but not lemon and I'm all about the lemon desserts for summer! Yum!
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I have never seen canned lemon frosting. Where did you find that?
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Walmart, Target, the grocery store. It is a common item. I’m sure you will be able to find it
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I thought the same thing. But I guess lemon frosting is a thing. I got it at the local Kroger store.
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Looks amazing!
I might try this with a premade Graham cracker pie shell on the bottom.Reply
This sounds great! Does it matter what % of milk you use?
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I usually use whole or 2% milk
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