How long does No-Bake Lemon u00c9clair Cake need to chill?

For the best texture and flavor, this cake requires at least 12 hours of chilling time in the refrigerator. Chilling overnight is ideal, allowing the graham crackers to fully soften and the flavors to meld beautifully.

Can I use homemade whipped cream instead of Cool Whip?

Yes, you can substitute homemade stabilized whipped cream for Cool Whip. Ensure your whipped cream is stabilized with a bit of powdered sugar or cream cheese to help it hold its shape and prevent it from weeping, keeping your u00e9clair cake perfectly creamy.

What if I can't find lemon frosting for the topping?

If lemon frosting isn't available, you can easily create a simple lemon glaze. Whisk together powdered sugar with fresh lemon juice and a tiny bit of melted butter until smooth. This will provide a delicious, tangy finish to your cake.

How should I store leftover No-Bake Lemon u00c9clair Cake?

Store any leftovers tightly covered with plastic wrap in the refrigerator for up to 3 days. While it's best enjoyed within the first two days, it will remain delicious and refreshing for a bit longer.

No-Bake Lemon Éclair Cake: 5 Irresistible Reasons to Make This Easy Dessert

Description

A creamy, tangy, and incredibly easy no-bake dessert featuring layers of graham crackers, lemon pudding, whipped topping, and a sweet lemon frosting.

Ingredients

Scale

1 (14.4 ounce) box graham crackers
2 (3.4 ounce) packages instant lemon pudding mix
4 cups cold milk
1 (8 ounce) container Cool Whip, thawed
1 (16 ounce) container lemon frosting

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Instructions

Step 1: Lightly grease a 9x13-inch baking dish with non-stick spray.
Step 2: Arrange a single layer of graham crackers on the bottom of the prepared dish, breaking crackers as needed to fill in gaps.
Step 3: In a large mixing bowl, whisk together the instant lemon pudding mix and cold milk for about 2-3 minutes until thickened.
Step 4: Gently fold the thawed Cool Whip into the thickened pudding mixture until well combined.
Step 5: Spread half of the lemon-Cool Whip mixture evenly over the graham cracker base. Place another layer of graham crackers on top, followed by the remaining lemon mixture.
Step 6: Finish with a final layer of graham crackers across the top.
Step 7: Microwave the lemon frosting for approximately 30 seconds to soften it. Pour the softened frosting over the top layer of graham crackers and gently spread to cover the entire cake.
Step 8: Cover the dish tightly with plastic wrap and refrigerate for at least 12 hours, or ideally overnight.
Step 9: Once thoroughly chilled, cut the cake into squares and serve.

Notes

For an extra pop of lemon, add a tablespoon of fresh lemon zest to the pudding mixture. Ensure Cool Whip is fully thawed for a smooth consistency. The longer it chills, the better it tastes!

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350 kcal
Sugar: 35g
Sodium: 380mg
Fat: 13g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 1g
Protein: 4g
Cholesterol: 25mg

Description

Ingredients

Instructions

Notes

Nutrition

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