No-Bake Lemon Eclair Cake
Ingredients:
1 box graham crackers
2 (3.4 oz) boxes instant lemon pudding mix
2 ½ cups cold milk
1 (8 oz) tub whipped topping, thawed
1 (8 oz) package cream cheese, softened
1 tsp lemon zest
1 tsp vanilla extract
1 cup lemon pie filling (optional for extra tang)
Lemon slices and zest for garnish
Directions:
In a large bowl, beat together cream cheese, pudding mix, and milk until smooth and thick.
Fold in whipped topping, lemon zest, and vanilla extract until fully combined.
In a 9x13 inch pan, place a single layer of graham crackers on the bottom.
Spread half of the cream mixture over the graham crackers.
Add another layer of graham crackers and top with remaining cream mixture.
Finish with a final layer of graham crackers and top with lemon pie filling or a thinner layer of cream mixture.
Chill in the refrigerator for at least 6 hours or overnight to soften the graham crackers.
Garnish with lemon slices and zest before serving.
Prep Time: 15 minutes (plus chilling) | Total Time: 6 hours 15 minutes
Kcal: 290 kcal | Servings: 12 servings
Tips:
Chill overnight for perfect slicing and soft, cake-like layers.
Use lemon pie filling between layers for an extra citrus punch.
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