Lemon Eclair Cake

5 from 4 votes

Lemon Eclair Cake is an easy no-bake confection filled with layers of graham crackers and creamy pudding and covered with lemon frosting. Ready for the refrigerator in minutes!

Prep Time20

Cook Time0

Chill Time8

Total Time8 20

Course: Dessert

Cuisine: American

Servings: slices

Calories: 197kcal

Author: Jennifer Fishkind

Ingredients

14.4 ounce package of graham crackers (I used the Great Value brand)
3 cups cold whole milk
6.8 ounce (2 3.4-ounce) boxes of instant lemon pudding mix (I used Jello brand)
8 ounce container of whipped topping thawed
32 ounce (2 16-ounce) containers of premade lemon frosting (I used Duncan Hines)
15 lemon slices optional garnish
1-2 fresh mint leaves per slice, optional garnish

Instructions

Lightly spray a 9x13 baking dish with nonstick cooking spray.
Line the bottom of the prepared baking dish with the whole graham crackers. (i was able to fit 9 crackers per layer)
Add the 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 the milk and pudding mix for 1½-2 minutes or until the pudding begins to thicken.
Fold in the thawed whipped topping.
Use an offset spatula to 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 the lids and foil seals from the containers of lemon frosting. Heat in the 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 you are ready to serve, use a sharp knife to cut 3 slices x 4 slices. If you choose to garnish the slices, place 1 slice of lemon per slice and 1-2 fresh mint leaves per slice.

Notes

Storage:

To Store: Store any leftovers covered in the refrigerator for up to 4 days.
To Freeze: You can freeze the lemon eclair cake for up to 1 month. Allow the cake to thaw for 1 hour in the refrigerator before slicing and serving.

Tips:

You can substitute 1 (3.4-ounce) box of cheesecake-flavored instant pudding mix for 1 of the boxes of instant pudding mix.
If you want to add a bit of texture to the frosting, you can add 1 teaspoon of freshly zested lemon.
This cake needs to sit for at least 8 hours so the pudding mixture can set and the graham crackers can absorb the pudding/whipped topping and become soft.
For easy slicing, run a sharp knife under hot water and dry it off completely. The metal will retain the heat and allow it to glide easily through the layers.

Nutrition