Would You Like to Try … No-Bake Lemon Éclair Cake Recipe
Ingredients:
– 3 cups cold milk
– 1 8 oz container whipped topping, thawed
– 2 3.4 oz boxes instant lemon pudding mix
Instructions:
1. In a large mixing bowl, whisk together the instant lemon pudding mix and cold milk until fully combined. This process should take about 2 minutes.
2. Gently fold in the thawed whipped topping until the mixture is smooth and creamy.
3. In a 9×13 inch dish, spread a layer of the lemon pudding mixture evenly across the bottom.
4. Arrange a layer of graham crackers over the pudding mixture.
5. Repeat layering with the remaining lemon pudding mixture and graham crackers until all ingredients are used.
6. Finish with a final layer of pudding on top.
7. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the graham crackers to soften.
8. Serve chilled, and enjoy this quick and delicious treat!
Nutritional Information:
Each serving contains approximately 210 calories, 3g protein, and 9g fat.
Time: Preparation time: 15 minutes Cooking time: 0 minutes
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