A creamy, no-bake Lemon Éclair Cake layered with graham crackers and lemon pudding.

Scale

2 (3.4 oz) packages instant lemon pudding mix

3 cups cold milk

1 (8 oz) container whipped topping

1 box graham crackers

1 cup powdered sugar

2 tbsp lemon juice

1 tsp lemon zest

1. In a large bowl, whisk lemon pudding mix and cold milk for 2 minutes until thickened.

2. Fold in whipped topping until smooth.

3. Line a 9×13-inch baking dish with a layer of graham crackers.

4. Spread half of the lemon filling over crackers.

5. Add another layer of graham crackers, then spread the remaining filling.

6. Top with final layer of graham crackers.

7. In a small bowl, mix powdered sugar, lemon juice, and zest for glaze.

8. Pour glaze over the top and spread evenly.

9. Cover and refrigerate for at least 8 hours or overnight before serving.

For extra lemon flavor, add a layer of lemon curd before the glaze.

Keywords: lemon éclair cake, no bake cake, lemon dessert