No-Bake Lemon Eclair Cake

Here’s a delicious and easy-to-make No-Bake Lemon Eclair Cake recipe:

Ingredients:

• For the Cake:
  • 2 packets of graham crackers
  • 2 boxes (3.4 oz each) of instant lemon pudding mix
  • 3 cups cold milk
  • 1 container (8 oz) of whipped topping (Cool Whip), thawed
• For the Lemon Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon milk
  • 1 teaspoon lemon zest (optional)

Instructions:

1. Prepare the Pudding Layer:
   • In a large mixing bowl, combine the lemon pudding mix with the cold milk. Whisk for about 2 minutes until the pudding starts to thicken.
   • Gently fold in the whipped topping until well combined.
2. Assemble the Cake:
   • In a 9×13 inch baking dish, arrange a single layer of graham crackers, breaking them as necessary to fit the bottom of the dish.
   • Spread half of the lemon pudding mixture over the graham crackers.
   • Add another layer of graham crackers on top of the pudding layer.
   • Spread the remaining lemon pudding mixture over the second layer of graham crackers.
   • Finish with a final layer of graham crackers on top.
3. Prepare the Lemon Glaze:
   • In a small bowl, whisk together the powdered sugar, lemon juice, milk, and lemon zest until smooth.
   • Pour the glaze evenly over the top layer of graham crackers, spreading it with a spatula if needed to cover the entire surface.
4. Chill:
   • Cover the baking dish with plastic wrap or aluminum foil.
   • Refrigerate for at least 4 hours, or preferably overnight, to allow the graham crackers to soften and the flavors to meld.
5. Serve:
   • Slice the cake into squares and serve chilled.

Enjoy your refreshing and zesty No-Bake Lemon Eclair Cake!