Quick No-Bake Lemon Eclair Cake
A refreshing dessert with zesty, creamy layers that is easy to prepare and perfect for gatherings.
Equipment
- Mixing Bowl
- Electric Mixer
- Rectangular Baking Dish
Ingredients
Ingredients
- 2 cups Graham Crackers, crushed For the base of the cake.
- 1/2 cup Lemon Juice Freshly squeezed for best flavor.
- 2 tablespoons Lemon Zest From about 2 lemons.
- 2 cups Heavy Cream Chilled before whipping.
- 1 cup Powdered Sugar To sweeten the filling.
- 1 package Instant Vanilla Pudding Mix 3.4 ounces.
- 2 cups Milk Whole milk works best.
Instructions
- Gather all ingredients and ensure your workspace is clean.
- In a large mixing bowl, combine the lemon juice and lemon zest.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gradually add the powdered sugar to the whipped cream, mixing on low speed.
- Prepare the vanilla pudding mix by whisking it with the milk until thickened.
- Gently fold the whipped cream into the pudding mixture.
- Spread a thin layer of the lemon pudding mixture in a rectangular baking dish.
- Arrange a layer of graham crackers over the pudding.
- Spread half of the lemon pudding mixture over the graham crackers.
- Repeat the layering process with another layer of graham crackers and the remaining pudding mixture.
- Finish with a final layer of graham crackers on top.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- When ready to serve, remove from the refrigerator and garnish as desired.
- Cut into squares and serve chilled.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.