If you’re craving something bright, citrusy, and positively fuss-free, the No-Bake Lemon Éclair Cake will swoop in to claim hero status at your dessert table. This crowd-pleaser layers graham crackers, lemon pudding, and a cloud of whipped topping, all blanketed by silky lemon frosting. The best part? There’s no oven required! With sky-high lemon flavor and a cool, creamy finish, this treat is as easy as it is irresistible, making it a staple for spring picnics, family potlucks, or anytime you need sunshine on a plate.

No-Bake Lemon Éclair Cake Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for your No-Bake Lemon Éclair Cake couldn’t be more approachable, yet each element totally earns its spot. From the crisp graham crackers that magically soften overnight to the burst of lemon in every creamy layer, these are the simple staples that create pure dessert harmony.

Graham crackers (1 box/14.4 oz): These become tender “cake” layers that hold everything together and soak up all that luscious lemon flavor.
Instant lemon pudding (2 boxes/3.4 oz each): Adds bright, tangy flavor and a pretty yellow hue—the heart of your dessert!
Cold milk (3½ cups): Ensures your pudding thickens up just right, creating the silky texture we crave.
Cool Whip, thawed (1 tub/8 oz): Folds into your pudding for an airy, luscious boost. If you want to try homemade whipped cream, go for it!
Lemon frosting (1 can/16 oz): The grand finale, this sweet-tart topper creates a glossy, decadent finish.

How to Make No-Bake Lemon Éclair Cake

Step 1: Prep Your Dish

Give your trusty 9×13-inch dish a light misting of nonstick spray to make serving a breeze later. No one wants to battle with their dessert so this step will guarantee smooth, picture-perfect slices every time.

Step 2: Layer the Graham Crackers

Lay out a single layer of graham crackers on the bottom of your pan, breaking them as needed to fit. Don’t stress perfection—just make sure the base is well covered! These will soak up all the lemony goodness and transform into tender, cake-like layers.

Step 3: Whisk the Pudding

In a big mixing bowl, whisk together both boxes of instant lemon pudding with the cold milk. A simple hand whisk or even a spoon works; just beat it until smooth and slightly thickened (about 2 minutes). Already, it’s looking zesty and inviting.

Step 4: Fold in the Cool Whip

Now for the fun part! Gently fold the thawed Cool Whip into the pudding mixture. Work softly and patiently to keep things feather-light and fluffy—it’s what gives your No-Bake Lemon Éclair Cake that dreamy texture.

Step 5: Layer Pudding and Crackers

Spread half of the creamy lemon pudding mixture over your graham crackers. Smooth it out, then top with another layer of crackers. Follow with the rest of the pudding. Cap it off with one more layer of crackers. Your “lemon skyscraper” is almost complete!

Step 6: Add the Lemon Frosting

Pop the lid and foil off the frosting and microwave it for about 30 seconds—it should be pourable but not boiling. Pour and spread that glorious lemon frosting all over the top layer of crackers, letting it cascade to the edges for total coverage.

Step 7: Chill and Set

Cover the dish snugly with plastic wrap and park it in the fridge for at least 12 hours, or overnight if you can resist temptation. This patience pays off—the crackers soften, the flavors meld, and the entire No-Bake Lemon Éclair Cake takes on its signature melt-in-your-mouth magic.

How to Serve No-Bake Lemon Éclair Cake

Garnishes

For a bright pop of color and extra zing, sprinkle a little fresh lemon zest right over the top before serving. A couple of thinly sliced lemon wheels look stunning as well. If you’re feeling fancy, a handful of fresh berries or a dusting of powdered sugar will give that bakery-case look without the bakery price tag.

Side Dishes

The cool, tart flavors of No-Bake Lemon Éclair Cake are a dream alongside simple accompaniments. Try serving chilled iced tea or lemonade, or set out some mixed fresh fruit and berries. It also pairs beautifully with light snacks like vanilla wafers or shortbread cookies for extra crunch.

Creative Ways to Present

Turn your No-Bake Lemon Éclair Cake into an individual dessert fantasy by assembling it in mason jars or parfait glasses—perfect for parties and picnics. Or, use cookie cutters to cut out pretty shapes from the chilled cake for a whimsical spin. For the ultimate spring brunch treat, serve squares topped with a dollop of whipped cream and a tiny sprig of mint.

Make Ahead and Storage

Storing Leftovers

Leftover No-Bake Lemon Éclair Cake is a total treat the next day. Simply keep it covered tightly with plastic wrap or a lid in the fridge. It’ll stay fresh and delicious for up to 4 days, and you may find the flavor and texture deepen even more after a day or two.

Freezing

You can absolutely freeze this cake! Wrap individual squares or the entire pan tightly with both plastic and foil to protect from freezer burn. When you’re ready to enjoy, thaw it overnight in the fridge. The cake will retain its creamy texture—just note that the graham crackers may soften even more, but honestly, it’s still divine.

Reheating

No reheating needed—this dessert is best enjoyed straight from the fridge. If it’s been frozen, allow time to thaw until the cake is soft and sliceable. The cool, chilled texture is part of the No-Bake Lemon Éclair Cake’s signature charm.

FAQs

Can I use homemade whipped cream instead of Cool Whip?

Absolutely! Whip up about 2 cups of heavy cream with a bit of sugar until soft peaks form, and use it in place of Cool Whip. The cake will turn out fabulously rich and fresh-tasting.

What if I can’t find lemon pudding mix?

If lemon is unavailable, try vanilla or cheesecake-flavored pudding, then stir in a generous amount of finely grated lemon zest to boost that citrus punch. It’ll still be deliciously refreshing!

Why does the cake need to chill for so long?

The extended chill time is what transforms the graham crackers from crunchy to cake-like layers. The pudding needs hours to soak in and set up with the frosting for that perfect fork-tender bite.

Can I make No-Bake Lemon Éclair Cake ahead of time for a party?

This dessert is a host’s dream! Make it the night before your event and let it hang out in the fridge overnight. Not only does it save time on party day, but the flavors get even better as it sits.

Is No-Bake Lemon Éclair Cake gluten free?

Traditionally, it isn’t, because of the regular graham crackers. However, you can substitute with your favorite gluten-free graham-style crackers and double-check your pudding and frosting labels for a safe, gluten-free treat.

Final Thoughts

Whether you’re looking to impress dinner guests or just treat yourself with something special (without turning on the oven), No-Bake Lemon Éclair Cake is always a clever choice. Trust me—one bite and you’ll be hooked on this easy, zesty dessert. Don’t wait for a fancy occasion; try it soon and let lemony bliss brighten your day!

No-Bake Lemon Éclair Cake Recipe

★★★★★

5.1 from 15 reviews

Author: lina
Total Time: 12 hours 20 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the delightful flavors of this No-Bake Lemon Éclair Cake, a luscious dessert that brings together the zesty essence of lemon with creamy layers of pudding and graham crackers.

Ingredients

Scale

Graham Crackers:

1 box graham crackers (14.4 oz)

Instant Lemon Pudding:

2 boxes instant lemon pudding (3.4 oz each)

Cold Milk:

3½ cups cold milk

Cool Whip:

1 tub Cool Whip (8 oz), thawed

Lemon Frosting:

1 can lemon frosting (16 oz)

Instructions

Spray Dish: Give your 9×13-inch dish a little spray of nonstick cooking spray.
Layer Graham Crackers: Make a solid layer of graham crackers on the bottom of the dish.
Prepare Pudding Mixture: Whisk together the pudding mixes and cold milk until smooth and slightly thickened.
Combine with Cool Whip: Gently fold the Cool Whip into the pudding mixture until well combined.
Layer and Repeat: Alternate layers of pudding mixture and graham crackers in the dish.
Add Frosting: Microwave the lemon frosting, then spread it evenly over the top layer of the cake.
Chill: Cover the dish with plastic wrap and refrigerate for at least 12 hours or overnight.
Serve: Cut into squares and enjoy the creamy, lemony goodness of this dessert.

Notes

For best results, allow the cake to set in the fridge for an extended period to enhance flavors.
Feel free to customize by adding fresh berries or a sprinkle of lemon zest on top.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 310
Sugar: 24g
Sodium: 380mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 1g
Protein: 4g
Cholesterol: 5mg

Keywords: No-Bake Lemon Éclair Cake, Lemon Dessert, Easy Dessert Recipe