No Bake Lemon Eclair Cake (Printable)

Refreshing layers of graham crackers, creamy lemon pudding, and whipped topping finished with a silky lemon glaze. Perfect for summer.

# What You Need:

→ Cake Layers

01 - 1 box (14.4 oz) honey graham crackers
02 - 2 boxes (3.4 oz each) instant lemon pudding mix
03 - 3 cups cold whole milk
04 - 1 cup heavy whipping cream
05 - 1/3 cup powdered sugar
06 - 1 teaspoon vanilla extract

→ Lemon Glaze

07 - 1 cup powdered sugar
08 - 2 tablespoons fresh lemon juice
09 - 1 tablespoon milk
10 - 1 teaspoon grated lemon zest

# How-To Steps:

01 - Whisk together the instant lemon pudding mixes and cold milk in a large mixing bowl for 2 minutes until mixture thickens considerably.
02 - Beat the heavy whipping cream with powdered sugar and vanilla extract in a separate bowl until stiff peaks form.
03 - Gently fold the whipped cream into the lemon pudding mixture until smooth and fully incorporated.
04 - Arrange a single layer of graham crackers in a 9x13-inch baking dish to cover the bottom completely, breaking crackers as needed to fit.
05 - Spread half of the lemon cream mixture evenly over the graham cracker layer using a spatula.
06 - Place another layer of graham crackers over the cream, then spread the remaining lemon cream mixture on top.
07 - Finish with a final layer of graham crackers to create the top surface of the cake.
08 - Whisk together powdered sugar, fresh lemon juice, milk, and grated lemon zest until smooth and pourable consistency is achieved.
09 - Pour the lemon glaze evenly over the top layer of graham crackers, spreading with a spatula to ensure complete coverage.
10 - Cover the dish and refrigerate for at least 4 hours, preferably overnight, to allow the cake to set and graham crackers to soften completely.
11 - Cut into squares and serve chilled directly from the refrigerator.

# Helpful Tips:

01 -
  • The graham crackers transform into cake like layers overnight, creating texture that feels completely homemade despite being brilliantly simple
  • That lemon glaze seeps into the top layer of crackers, creating pockets of concentrated citrus that cut through all the creamy richness
  • It actually tastes better after sitting in the fridge for a day, making it the ultimate make ahead dessert for entertaining
02 -
  • The chilling time is absolutely non negotiable, as the graham crackers need those hours to soften into cake like layers
  • Press each layer of crackers gently into the cream below to prevent air pockets from forming between layers
  • If your glaze seems too thick to pour, add just one teaspoon more milk rather than adding too much liquid at once
03 -
  • Use room temperature milk when making the pudding if possible, as it incorporates more easily than ice cold milk
  • Fold the whipped cream into the pudding in three separate additions rather than all at once to prevent deflating the mixture

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