When it is Summer we want something cold, something easy, and something we don’t have to turn the oven on for. This easy no bake Lemon Éclair Cake is just that and more. For all you lemon lovers, this dessert is for you! Easy, cold, delicious, and the perfect no bake dessert for hot Summer days (or really any time of year).
I made this for Father’s Day this year and the entire 9×13 pan was gone right after our BBQ. Since I made it the first time, it a request from my family for our back yard parties. This Lemon Éclair Cake will become one of your favorite go to Summer desserts. If you love easy éclair cakes make sure to check out my Strawberries N Cream Eclair Cake and my Pumpkin Éclair Cake, too.
Check out the video for this easy no bake Lemon Éclair Cake:
Éclair cakes are the best. Once you wat one, you are in love. Once you make one, you wonder why you have never thought of that before. They are so easy and one of the BEST desserts. So grab a fork and dive in 🙂
What you need for this Lemon Éclair Cake:
- Graham Crackers
- Lemon Pudding
- Milk
- Can of Frosting
- Whipped Topping
So FIVE ingredients and about 10 minutes of prep time. Then you pop it in the refrigerator and the longer it sits the better it is!
How to make this Lemon Éclair Cake:
First I start off my making the lemon pudding by mixing it with milk until thickened. Then fold in the tub of whipped topping.
Next, in a 9×13 baking dish layer a row of graham crackers. Pour 1/3 of the pudding mixture over the graham crackers.
Then repeat layers two more times and on the final layer of graham crackers, lay then smooth side up. Next for the EASIEST part….microwave the lemon frosting for about 30 seconds and stir. Then Pour over the top layer of graham crackers.
I usually let the lake sit in the fridge for about 10 minutes before covering so that the frosting hardens. Then cover and refrigerate until ready to serve. I recommend 8 hours best over night.
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Lemon Eclair Cake
Ingredients
- 1 14.4 oz Box Graham Crackers
- 1 3.4 oz box lemon pudding (instant)
- 2 cups milk
- 1 8 oz tub Whipped Topping
- 1 16 oz. Can of Lemon Frosting
Instructions
- In a medium bowl combine milk with lemon pudding mix and whisk until pudding forms (about 2 minutes).
- After pudding is thickened, fold in the tub of whipped topping and mix well.
- In a 9x 13 pan, layer graham crackers to cover the bottom of the pan.
- Then pour 1/3 of the pudding mixture over graham crackers.
- Repeat layers (graham crackers, pudding mixture) two more times.
- With the last row of graham crackers place them facing down for a smooth texture.
- Microwave the frosting for about 30 seconds until melted and stir. (cap and foil removed)
- Then pour frosting over the graham cracker layer and spread it over the entire top to seal the edges of the pan.
- Refrigerate uncovered for a few minutes until the frosting hardens.
- Then cover and refrigerate until ready to serve. (at least 6 hours, best over night)
Video
Like this easy No Bake Dessert? Check out my Lemon Freeze Pie or No Bake Lemon Blueberry Cheesecake
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July 23, 2020 at 12:32 pmThank you so much. This looks so yummy. Thank you for such a quick reply. This helped a lot..
July 23, 2020 at 12:49 pmHappy to help!
July 23, 2020 at 4:28 pmHappy to help! Thanks for stopping by! Hope you check out some other recipes ?
July 23, 2020 at 12:00 pmI can only find vanilla frosting around here.Does it really alter the taste if I use that and not the lemon frosting?
July 23, 2020 at 12:04 pmHi Jill! I actually have done it with vanilla frosting and that was delicious, too! Just not as lemony. Im sure you could zest a little lemon on top if you wanted! Hope that helps, enjoy ??