Description
Welcome, fellow dessert lovers! 🍋💛 Today, we’re diving into a delightful, no-bake recipe that is sure to brighten your day: the No-Bake Lemon Eclair Cake. Whether you’re a fan of refreshing citrus flavors or you’re looking for a dessert that’s light, creamy, and irresistibly easy to make, this recipe is the perfect choice. This no-bake lemon dessert will become a quick favorite, and it’s an excellent option for those who love simple yet indulgent treats. Stick around to learn more about how to create this zesty, crowd-pleasing cake!
Ingredients
- 2 (3.4 oz) boxes instant lemon pudding mix – The star of the show, providing the creamy lemon base.
- 3 cups cold milk – Helps thicken the pudding and create that rich, creamy texture.
- 1 (8 oz) container whipped topping, thawed – Adds a light, airy consistency to the pudding mixture.
- 1 (16 oz) package graham crackers – Acts as the cake’s “crust” and layers, softening beautifully as it chills.
- 1 cup prepared lemon curd – A tangy and luscious topping that gives the cake its finishing citrus punch.
- Fresh raspberries (optional, for garnish) – Adds a pop of color and a sweet contrast to the tartness of the lemon.
These ingredients come together to form a no-bake dessert that’s light, refreshing, and incredibly easy to assemble. If you’re catering to dietary restrictions, you can easily make substitutions such as gluten-free graham crackers or dairy-free whipped topping to suit your needs.
Instructions
Step 1: Prepare the Lemon Pudding
Start by whisking together the lemon pudding mix and cold milk in a large bowl until the mixture is smooth and begins to thicken. Let it sit for about 5 minutes to fully set. This will be the creamy base for your cake.
Step 2: Fold in the Whipped Topping
Once the pudding has thickened, gently fold in the whipped topping. Be careful not to overmix—you want the mixture to remain light and fluffy. The whipped topping helps create a smooth, airy texture that will complement the crunch of the graham crackers.
Step 3: Layer the Graham Crackers and Pudding
In a 9×13 inch baking dish, arrange a single layer of graham crackers on the bottom. If needed, break them into pieces to fit the dish. Spread half of the lemon pudding mixture evenly over the graham cracker layer. This is the first delicious layer of your cake.
Step 4: Add More Layers
Next, add another layer of graham crackers over the pudding mixture, followed by the remaining lemon pudding. Smooth it out to ensure even coverage. Then, top it off with a final layer of graham crackers.
Step 5: Spread the Lemon Curd
Now for the grand finale! Evenly spread lemon curd over the top layer of graham crackers. The lemon curd provides that signature tangy kick, enhancing the overall flavor of the cake.
Step 6: Refrigerate and Set
Cover your dish and refrigerate the cake for at least 4 hours, or overnight if possible. The graham crackers will soften, absorbing the moisture from the pudding, and the flavors will meld together into a silky, luscious dessert.
Step 7: Garnish and Serve
Before serving, top your No-Bake Lemon Eclair Cake with fresh raspberries for a bright, colorful garnish. The tartness of the raspberries pairs beautifully with the creamy lemon filling.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Chill Time: The longer the cake sits in the refrigerator, the better it tastes! For best results, let it chill overnight to allow the graham crackers to fully soften.
- Substitutions: You can switch out the lemon pudding for vanilla or even cheesecake pudding if you prefer a milder flavor. Likewise, you can use vanilla wafers instead of graham crackers for a different texture.
- Freshness Matters: Be sure to use fresh lemon curd for the best flavor. Store-bought is convenient, but homemade lemon curd will take this dessert to the next level.