Description
Indulge in the refreshing citrus flavors of this delightful No-Bake Lemon Eclair Cake. Layers of creamy lemon pudding, fluffy whipped topping, and zesty lemon curd sandwiched between graham crackers make this dessert a perfect treat for any occasion.
Ingredients
Scale
Pudding Layer:
- 2 (3.4 oz) boxes instant lemon pudding mix
- 3 cups cold milk
Whipped Topping Layer:
- 1 (8 oz) container whipped topping (such as Cool Whip)
Assembly:
- 1 box graham crackers
- 1/2 cup lemon curd
- 1 tablespoon lemon zest (optional)
- 1 tablespoon powdered sugar (for garnish, optional)
Instructions
- Pudding Mixture: In a large mixing bowl, whisk together the lemon pudding mix and cold milk until smooth and thickened, about 2 minutes.
- Assembly: Gently fold in the whipped topping until fully combined. Arrange a layer of graham crackers in a 9×13-inch baking dish. Spread half of the pudding mixture, add another layer of crackers, then the remaining pudding mixture. Top with a final layer of crackers. Spread lemon curd over the top layer. Refrigerate for at least 6 hours or overnight.
- Serving: Before serving, sprinkle with lemon zest and powdered sugar if desired.
Notes
- For a more intense lemon flavor, add 2 tablespoons of lemon juice to the pudding.
- Consider using homemade stabilized whipped cream for a different texture.
- Best served chilled.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 240
- Sugar: 18g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 5mg
