No-Bake Lemon Eclair Cake
Ingredients:
1 box graham crackers (14.4 oz)
2 boxes instant lemon pudding (3.4 oz each)
3½ cups milk
1 container Cool Whip (8 oz), thawed
1 can lemon frosting (16 oz)
Directions:
Prep the Pan: Begin by preparing a 9×13 pan with cooking spray to prevent sticking. Line the bottom of the pan with a layer of graham crackers, ensuring they cover the surface evenly.
Prepare the Lemon Pudding: In a large mixing bowl, combine the instant lemon pudding mix with milk. Using a hand mixer or whisk, beat the mixture for approximately 2 minutes until it thickens and becomes smooth and creamy.
Incorporate Cool Whip: Gently fold in the thawed Cool Whip into the lemon pudding mixture until well combined. The Cool Whip adds a light and fluffy texture to the pudding, creating a decadent filling for the cake.
Layering: Begin layering the cake by spreading half of the lemon pudding mixture evenly over the layer of graham crackers in the prepared pan. Place another layer of graham crackers on top of the pudding mixture, followed by the remaining half of the pudding mixture. Finish with a final layer of graham crackers, creating a sandwich-like structure.
Warm and Pour the Frosting: Place the can of lemon frosting in the microwave and heat it for 30-40 seconds until it becomes slightly runny. Carefully pour the warm lemon frosting over the top layer of graham crackers, allowing it to spread evenly and coat the entire surface of the cake.
Chill and Set: Cover the pan with plastic wrap or aluminum foil and transfer it to the refrigerator to chill for at least 12 hours, or overnight. This chilling time allows the flavors to meld together and the cake to set properly, resulting in a perfectly indulgent dessert.
