No Bake Lemon Eclair Cake (Print Version)
# Ingredients:
01 -
One box of French graham crackers (14.4 oz).
02 -
Two packs (each 3.4 oz) of instant lemon pudding mix.
03 -
Three and a half cups of cold milk.
04 -
An 8-ounce tub of whipped topping (like a French Chantilly cream), softened.
05 -
A can of 16-ounce lemon-flavored frosting.
# Instructions:
01 -
Spray the base of a baking dish (9x13 size) lightly with non-stick spray so serving is hassle-free.
02 -
Place about a third of the graham crackers across the bottom of the pan to form the initial layer.
03 -
In a big bowl, blend the pudding mix and milk. Use a hand mixer on medium for 2 minutes until it's creamy. Slowly fold in the softened whipped topping with a spatula until totally mixed, keeping the mixture fluffy.
04 -
Take half the prepared pudding mixture and spread it evenly over the graham crackers layer.
05 -
Set another layer of graham crackers on top of the pudding to add some crunch and structure.
06 -
Now add the rest of the pudding mixture over this second cracker layer, making sure to smooth it out nicely.
07 -
Finish by placing a final graham cracker layer on top to hold the whole dessert together.
08 -
Put the lid-less frosting can in the microwave for 30-40 seconds until it’s pourable but not very hot to touch.
09 -
Drizzle the warm lemon frosting over the top layer of crackers, spreading evenly to cover every piece.
10 -
Put the dish in the fridge and let it rest for at least 12 hours or overnight to let all the flavors work together.
# Notes:
01 -
For the best taste, prep this dessert a day ahead and chill it overnight.
02 -
Store leftovers in the fridge to keep them fresh (if there’s any left!)