No-Bake Lemon Éclair Cake (Print Version)
# Ingredients:
01 -
1 box graham crackers (14.4 oz)
02 -
2 boxes instant lemon pudding (3.4 oz each)
03 -
3.5 cups cold milk
04 -
1 tub Cool Whip (8 oz), thawed
05 -
1 can lemon frosting (16 oz)
# Instructions:
01 -
Lightly spray a 9×13-inch dish with nonstick cooking spray for easy serving.
02 -
Place a layer of graham crackers on the bottom of the dish, breaking pieces as needed to fit evenly.
03 -
In a large bowl, whisk together the instant lemon pudding mixes and cold milk for approximately 2 minutes, until smooth and starting to thicken.
04 -
Gently fold the Cool Whip into the pudding mixture, ensuring a smooth and airy texture.
05 -
Spread half of the pudding mixture over the graham crackers. Add another layer of graham crackers, followed by the remaining pudding mixture, then a final layer of graham crackers.
06 -
Microwave the lemon frosting (after removing the lid and foil) for 30 seconds. Stir until smooth and pourable.
07 -
Spread the warmed frosting evenly over the top graham cracker layer.
08 -
Cover the dish with plastic wrap and refrigerate for at least 12 hours, preferably overnight, to allow the layers to set.
09 -
Cut into squares and serve chilled. Best enjoyed with a refreshing beverage like iced tea.
# Notes:
01 -
For the best texture, ensure the dessert is chilled for at least 12 hours. This allows the graham crackers to soften completely.