Description
No Bake Lemon Eclair Cake: Creamy lemon filling, graham crackers, easy to make, perfect for summer.
Ingredients
Scale
- 3 boxes (14.4 oz each) graham crackers
- 2 packages (3.4 oz each) instant lemon pudding mix
- 3½ cups (830 ml) cold milk
- 8 oz (227 g) cream cheese, softened
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest (from approximately 1 large lemon)
- 1 container (8 oz/227 g) frozen whipped topping, thawed
- 2 cups (240 g) powdered sugar
- ¼ cup (60 ml) fresh lemon juice (for the glaze)
- 1 tablespoon butter, melted
- ½ teaspoon vanilla extract
Instructions
- Step 1: Prepare your work area Line a 9×13-inch baking dish with parchment paper, leaving some overhang for easy removal later. This step isn’t strictly necessary but makes serving your **No Bake Lemon Eclair Cake** much cleaner and more professional.
- Step 2: Mix the cream cheese and lemon pudding In a large mixing bowl, beat the softened cream cheese until smooth and fluffy, about 2 minutes. Gradually add the instant lemon pudding mix and cold milk, whisking continuously to prevent lumps. Continue mixing for about 3 minutes until the mixture begins to thicken.
- Step 3: Add lemon juice, zest, and whipped topping Fold in the fresh lemon juice, lemon zest, and thawed whipped topping until just combined. Be gentle during this step—you want to maintain as much air in the mixture as possible for that light, mousse-like texture that makes the **lemon eclair dessert** so irresistible.
- Step 4: Layer the graham crackers Create the base layer by arranging graham crackers in a single layer on the bottom of your prepared dish. You may need to break some crackers to fit the edges. Pour one-third of the lemon filling over the crackers and spread evenly with an offset spatula.
- Step 5: Repeat layering Add another layer of graham crackers, followed by another third of the filling. Repeat once more with a final layer of crackers and the remaining filling. Ensure your top layer is smooth and even for the perfect canvas for your glaze.
- Step 6: Prepare the glaze Whisk together the powdered sugar, fresh lemon juice, melted butter, and vanilla extract until smooth. The consistency should be pourable but not too runny—like honey. Pour this glaze over the top layer of your **No Bake Lemon Eclair Cake**, using the back of a spoon to guide it to the edges.
- Step 7: Refrigerate and serve Cover carefully with plastic wrap without touching the surface and refrigerate for at least 8 hours, preferably overnight. This resting period is essential for the crackers to soften into cake-like layers and for the flavors to fully develop.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 32g
- Sodium: 370mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg