Can I make No-Bake Lemon Éclair Cake ahead of time?

Yes! In fact, making it ahead of time is recommended. The longer it sits in the fridge, the better the flavors meld together, and the graham crackers soften into a cake-like texture. Prepare it the night before and let it chill overnight for the best results.

Can I substitute the Cool Whip in this recipe?

If you don’t have Cool Whip or prefer not to use it, you can substitute stabilized whipped cream. Just ensure the whipped cream is firm enough to hold its shape and not become runny. You can also use a non-dairy whipped topping if you’re looking for a dairy-free version.

What if I don’t have lemon frosting?

If lemon frosting isn’t available, you can easily make your own lemon glaze by mixing powdered sugar, lemon juice, and a touch of melted butter. This will give you a similar sweet and tangy topping. Alternatively, a simple layer of whipped cream can also work if you prefer a lighter topping.

How long can I store the No-Bake Lemon Éclair Cake?

You can store the No-Bake Lemon Éclair Cake in the fridge for up to 2–3 days. Just make sure it's tightly covered to maintain its freshness. However, like most desserts, it's best enjoyed within the first couple of days for optimal texture and flavor.

No-Bake Lemon Éclair Cake – 5 Reasons You’ll Love This Recipe

Name: No-Bake Lemon Éclair Cake
Prep time: 20 min
Total time: 12 h 20 min
Cuisine: American
Ingredients: 1 box graham crackers (14.4 oz); 2 boxes instant lemon pudding (3.4 oz each); 3½ cups cold milk; 1 tub Cool Whip (8 oz), thawed; 1 can lemon frosting (16 oz)

Description

This No-Bake Lemon Éclair Cake is a simple, refreshing dessert perfect for hot summer days when you want something sweet but don’t want to turn on the oven. With layers of graham crackers, creamy lemon pudding, fluffy Cool Whip, and a tangy lemon frosting, this dessert is sure to delight everyone. It’s the perfect make-ahead treat that improves as it sits.

Ingredients

Scale

1 box graham crackers (14.4 oz)
2 boxes instant lemon pudding (3.4 oz each)
3½ cups cold milk
1 tub Cool Whip (8 oz), thawed
1 can lemon frosting (16 oz)

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Instructions

Grease a 9×13-inch dish with non-stick cooking spray.
Layer the graham crackers on the bottom of the dish, breaking them up as needed to fit.
In a large bowl, whisk together the lemon pudding mix and cold milk. Stir for about 2 minutes until it thickens.
Fold the Cool Whip gently into the pudding mixture until smooth.
Spread half of the pudding mixture over the graham crackers.
Add another layer of graham crackers, followed by the remaining pudding mixture.
Top with a final layer of graham crackers.
Heat the lemon frosting in the microwave for 30 seconds, then spread it evenly over the top of the cake.
Cover with plastic wrap and refrigerate for at least 12 hours, preferably overnight.
Once chilled, slice and serve. Enjoy your creamy, refreshing No-Bake Lemon Éclair Cake!

Notes

For extra lemon flavor, add lemon zest to the pudding mixture.
To make a lighter version, use sugar-free pudding and Cool Whip Light.
For a homemade frosting, mix powdered sugar, lemon juice, and a bit of butter.
Do not skip the chill time; the graham crackers need time to soften and absorb the pudding, creating the perfect texture.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 30g
Sodium: 150mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 3g
Cholesterol: 30mg