Ingredients:
• 1 box (12 oz) graham crackers
• 2 packages (3.4 oz each) instant lemon pudding mix
• 3 cups cold milk
• 8 oz container of whipped topping (like Cool Whip)
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1/4 cup fresh lemon juice
• 1/2 tsp lemon zest (optional)
Instructions:
1. Prepare the Pudding Layer:
In a medium bowl, whisk together the lemon pudding mix and cold milk. Continue whisking until the pudding starts to thicken, about 2 minutes. Then, fold in the whipped topping, powdered sugar, vanilla extract, lemon juice, and optional lemon zest. Set aside.
2. Assemble the Cake:
In a 9×13-inch baking dish, lay a layer of graham crackers at the bottom, covering the entire surface. Spread half of the lemon pudding mixture over the crackers, smoothing it evenly.
3. Add the Next Layer:
Add another layer of graham crackers on top of the pudding mixture. Spread the remaining pudding mixture over the graham crackers.
4. Top Layer:
Add one more layer of graham crackers on top, gently pressing them down.
5. Chill the Cake:
Cover the dish with plastic wrap and refrigerate the cake for at least 4 hours, or preferably overnight, to allow the flavors to meld together and the cake to set.
6. Serve:
Once chilled, slice the No-Bake Lemon Eclair Cake and serve cold. Enjoy the creamy, lemony goodness with the slight crunch of graham crackers!
This No-Bake Lemon Eclair Cake is a refreshing and easy dessert that requires minimal effort and no oven time. Perfect for any gathering or when you want a cool, creamy treat!