No-Bake Lemon Eclair Cake

 

Ingredients:

For the Layers:

2 sleeves graham crackers (about 24 crackers)

2 packages (3.4 ounces each) instant lemon pudding mix

3 cups cold milk

1 teaspoon lemon zest

1 teaspoon lemon extract (optional, for extra lemon flavor)

1 container (8 ounces) whipped topping (Cool Whip), thawed

For the Lemon Cream Cheese Layer:

1 package (8 ounces) cream cheese, softened

1 cup powdered sugar

2 tablespoons lemon juice

1 teaspoon lemon zest

For Garnish:

Lemon slices

Fresh mint leaves

Extra whipped topping or whipped cream

Instructions:

Prepare the Lemon Pudding:

In a large bowl, whisk together the lemon pudding mix, cold milk, lemon zest, and lemon extract (if

using) until smooth and thickened, about 2 minutes. Set aside.

Make the Lemon Cream Cheese Layer:

In another bowl, beat the softened cream cheese until smooth.

Add the powdered sugar, lemon juice, and lemon zest, and continue to beat until fully combined and creamy.

Layer the Dessert:

In a 9×13-inch baking dish, arrange a single layer of graham crackers to cover the bottom.

Spread half of the lemon pudding mixture over the graham crackers.

Add another layer of graham crackers on top of the pudding.

Spread the lemon cream cheese mixture over the second layer of graham crackers.

Add another layer of graham crackers on top of the cream cheese mixture.

Spread the remaining lemon pudding mixture over the third layer of graham crackers.

Top with a final layer of graham crackers.

Top with Whipped Topping:

Spread the thawed whipped topping evenly over the top layer of graham crackers, ensuring it reaches

the edges of the dish.

Chill the Dessert:

Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight. This allows the

graham crackers to soften and the flavors to meld together.

Garnish and Serve:

Before serving, garnish the cake with lemon slices, fresh mint leaves, and additional whipped topping

or whipped cream, if desired.

Cut into squares and serve chilled.