No Bake Lemon Eclair Cake (Print Version)

Refreshing layers of graham crackers, lemon cream, and glaze make this chilled dessert perfect for summer.

# What You Need:

→ Cake Layers

01 - 1 box (14.4 oz) honey graham crackers

→ Lemon Cream Filling

02 - 2 boxes (3.4 oz each) instant lemon pudding mix
03 - 3 cups cold whole milk
04 - 1 cup heavy whipping cream
05 - 1/3 cup powdered sugar
06 - 1 teaspoon vanilla extract

→ Lemon Glaze

07 - 1 cup powdered sugar
08 - 2 tablespoons fresh lemon juice
09 - 1 tablespoon milk
10 - 1 teaspoon grated lemon zest

# Directions:

01 - Whisk together instant lemon pudding mixes and cold milk in a large mixing bowl for 2 minutes until thickened.
02 - Beat heavy cream with powdered sugar and vanilla extract in a separate bowl until stiff peaks form.
03 - Gently fold whipped cream into lemon pudding mixture until smooth and fully incorporated.
04 - Arrange graham crackers in a single layer in a 9x13-inch baking dish to cover the bottom completely.
05 - Spread half of the lemon cream mixture evenly over the graham cracker base.
06 - Place another layer of graham crackers over the cream, then spread remaining lemon mixture on top.
07 - Cover with a final layer of graham crackers to complete the cake structure.
08 - Whisk powdered sugar, fresh lemon juice, milk, and grated lemon zest until smooth and pourable.
09 - Pour lemon glaze evenly over top graham cracker layer, spreading with spatula if necessary.
10 - Refrigerate covered for at least 4 hours or overnight to allow cake to set and crackers to soften.
11 - Cut into squares and serve chilled for best texture and flavor.

# Insider Tips:

01 -
  • The graham crackers soften into cake-like layers that absorb all that bright lemon flavor while chilling
  • You get that impressive bakery-style presentation without ever touching your oven or heating up your kitchen
02 -
  • The chilling time is absolutely non-negotiable because those graham crackers need time to soften from the moisture in the pudding mixture
  • Let the glaze set for about 15 minutes before covering with plastic wrap, otherwise it will stick to the wrap and ruin your beautiful top layer
03 -
  • Run your knife under hot water and wipe it dry between each slice for the cleanest cuts that won't drag the cream
  • If the glaze is too thick, add just a drop more milk at a time until it flows like warm honey

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