No Bake Lemon Eclair Cake (Printable Version)

Zesty layers of lemon cream and graham crackers topped with silky glaze

# What You'll Need:

→ Cake Layers

01 - 1 box (14.4 oz) honey graham crackers
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

# How To Make:

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

# Expert Tips:

01 -
  • The graham crackers transform overnight into tender cake layers that nobody believes started as boxed cookies
  • You get all the elegance of an éclair without wrestling with pastry dough or temperamental cream puff shells
  • The lemon flavor hits bright and refreshing, making it the one dessert that actually tastes better in sweltering weather
02 -
  • The pudding mixture needs those full two minutes of whisking—underwhisked pudding never sets properly and you'll end up with soup instead of layers
  • Folding the whipped cream in three separate portions keeps the mixture light and airy, while dumping it all in at once makes the cream deflate into a dense disappointment
03 -
  • Run your graham crackers under warm water for exactly three seconds before layering if you're short on chilling time—it jumpstarts the softening process
  • The glaze should be the consistency of warm honey, so add more milk or juice one teaspoon at a time if it's too thick to pour

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