No Bake Lemon Eclair Cake (Printable)

Zesty lemon cream and graham cracker layers finished with tangy lemon glaze

# What you'll need:

→ Cake Components

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

# Directions:

01 - Whisk together instant lemon pudding mixes and cold milk in a large mixing bowl for 2 minutes until thickened and smooth.
02 - Beat heavy whipping 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 fully incorporated and smooth.
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 remaining lemon cream mixture over them.
07 - Arrange final layer of graham crackers over the cream filling.
08 - Whisk powdered sugar, fresh lemon juice, milk, and grated lemon zest until smooth and pourable consistency.
09 - Pour lemon glaze evenly over top layer of graham crackers, spreading with spatula as needed for full coverage.
10 - Cover and refrigerate for at least 4 hours, preferably overnight, to allow cake to set and crackers to soften completely.
11 - Slice into squares and serve chilled.

# Expert Suggestions:

01 -
  • No oven required, which means your kitchen stays cool even on the hottest days
  • The graham crackers transform into cake-like layers that soak up all that lemon cream
  • It actually tastes better after sitting overnight, making it perfect for make-ahead entertaining
02 -
  • Dont rush the chilling time, because the magic happens when those graham crackers soften and absorb moisture from the filling
  • If your glaze seems too thick, add another teaspoon of milk, and if it's too thin, sprinkle in more powdered sugar until you reach the right consistency
  • The crackers will seem awkward to arrange at first, but don't worry about perfect placement because the filling hides any gaps
03 -
  • Whip your cream to medium-stiff peaks rather than over-whipping, which makes it harder to fold into the pudding smoothly
  • Warm your knife under hot water and wipe it dry between slices for the cleanest cuts
  • If you're taking this somewhere, assemble it in a disposable foil pan so you don't worry about getting your nice dish back

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