No Bake Lemon Eclair Cake (Printable)

Refreshing layers of graham crackers, lemon cream, and silky glaze make this chilled dessert perfect for summer.

# Ingredient List:

→ 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 Make:

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

# Helpful Tips:

01 -
  • The lemon flavor hits that perfect sweet-tart balance that cuts through rich summer meals
  • You can make it the night before and actually enjoy your own party
  • People genuinely think it's an elaborate pastry when really it's just clever assembly
02 -
  • I once tried rushing the chilling time and served it after two hours—the crackers were still crunchy in an unsettling way
  • The glaze firms up in the fridge, so pour it while the cake is still at room temperature for the smoothest finish
03 -
  • Use the back of a spoon to gently press down on each cracker layer—it helps them settle into the cream evenly
  • If your glaze seems too thick, add milk one teaspoon at a time until it flows easily

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