No-Bake Lemon Eclair Cake (Printable Version)
# What You’ll Need:
01 -
14.4 oz box graham crackers
02 -
2 boxes (3.4 oz each) instant lemon pudding mix
03 -
3.5 cups milk
04 -
8 oz container whipped topping, thawed
05 -
16 oz can lemon frosting
# Steps to Follow:
01 -
Spray the bottom of a 9x13 pan with cooking spray. Line the bottom of the pan with one-third of the whole graham crackers.
02 -
In the bowl of an electric mixer, combine the instant lemon pudding mix and milk. Beat at medium speed for 2 minutes until smooth. Gently fold in the thawed whipped topping.
03 -
Pour half of the pudding mixture over the layer of graham crackers in the pan. Place another layer of whole graham crackers on top of the pudding layer, then pour over the remaining half of the pudding mixture. Cover with another layer of graham crackers.
04 -
Heat the container of lemon frosting, uncovered, in the microwave for 30 to 40 seconds. Pour the warmed frosting evenly over the top layer of graham crackers.
05 -
Refrigerate the cake for at least 12 hours before serving to allow the layers to set.
# Additional Notes:
01 -
The dessert is best prepared the night before serving to enhance flavor and texture.
02 -
Leftovers should be stored in the refrigerator to maintain freshness.