The #1 Secret to a Flawless Lemon Éclair Cake
Discover the #1 secret to a flawless, no-bake Lemon Éclair Cake. This easy 5-ingredient recipe uses a simple trick to transform graham crackers into soft, cake-like layers, creating a creamy, zesty, and perfectly sliceable dessert every single time.
Equipment
- 9x13 inch baking pan
- Electric Mixer
- Large Bowl
Ingredients
- 1 (14.4-oz) box graham crackers
- 2 (3.4-oz) boxes instant lemon pudding mix ensure it is 'instant'
- 3 1/2 cups milk whole milk recommended
- 1 (8-oz) container Cool Whip thawed
- 1 (16-oz) can lemon frosting
Instructions
- Lightly spray the bottom of a 9x13-inch pan with cooking spray. Line the bottom of the pan with a single, solid layer of whole graham crackers.
- In a large bowl, beat the instant lemon pudding mix and milk with an electric mixer at medium speed for 2 minutes, until it thickens.
- Gently fold the thawed Cool Whip into the pudding mixture with a spatula until just combined, keeping it light and airy.
- Pour half of the pudding mixture over the graham crackers and spread evenly. Top with another layer of crackers, then pour and spread the remaining pudding mixture. Finish with a final layer of graham crackers.
- Remove the foil seal from the can of frosting. Microwave the uncovered container for 30-40 seconds to soften, then pour over the top layer of crackers and spread evenly.
- The Secret Step: Cover the pan and refrigerate for at least 12 hours (24 hours is even better). This is crucial for the crackers to soften and the cake to set.
Notes
This cake is best when made the night before serving to allow it to fully set.
For perfectly clean slices, use a sharp knife and wipe the blade with a warm, damp paper towel between each cut.
Store leftovers tightly covered in the refrigerator for up to 4 days.