No-Bake Lemon Éclair Cake
Ingredients:
– 2 3.4 oz boxes instant lemon pudding mix
– 3 cups cold milk
– 1 8 oz container whipped topping, thawed
– 1 box graham crackers
– 1/4 cup lemon juice optional, for extra lemon flavor
For the Lemon Glaze:
– 1 cup powdered sugar
– 2 tablespoons lemon juice
– 1 tablespoon milk
Directions:
1. Make the Lemon Pudding: In a large bowl, whisk together the instant lemon pudding mix and cold milk until smooth and thickened, about 2-3 minutes. Gently fold in the whipped topping until fully combined. If you want an extra lemony flavor, stir in the optional lemon juice.
2. Assemble the Cake: In a 9×13-inch dish, place a single layer of graham crackers at the bottom, breaking them to fit if necessary. Spread half of the lemon pudding mixture evenly over the graham crackers. Add another layer of graham crackers on top of the pudding, then spread the remaining pudding mixture over the crackers. Finish with one last layer of graham crackers on top.
3. Make the Lemon Glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and milk until smooth. Pour the glaze over the top layer of graham crackers, spreading it out evenly.
4. Chill: Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. This allows the graham crackers to soften and the flavors to meld together.
5. Serve: Slice and enjoy this refreshing and creamy lemon éclair cake. Its a perfect no-bake dessert for any occasion!
Nutritional Information:
– Prep Time: 15 minutes Chilling Time: 4 hours Total Time: 4 hours 15 minutes
– Kcal: 300 kcal per serving Servings: 12 servings
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