Lemon Éclair Cake: The Ultimate No-Bake Dessert Recipe

Description

Description A chilled dessert that layers graham crackers, creamy pudding, and lemony goodness, perfect for impressing guests with minimal effort.

Instructions

1. In a large bowl, whisk together the instant vanilla pudding mix and the milk. Let sit for 5 minutes to thicken.
2. In a separate bowl, beat the softened cream cheese with an electric mixer until light and fluffy.
3. Gently fold the thickened pudding mixture into the creamed cream cheese.
4. Gently fold in the thawed whipped topping.
5. Gently fold in the lemon curd and lemon zest.
6. Choose a 9×13 inch baking dish.
7. Arrange a single layer of graham crackers on the bottom of the baking dish, breaking as needed to fit.
8. Spread about one-third of the pudding and cream cheese mixture evenly over the graham cracker layer.
9. Add another layer of graham crackers on top of the filling, breaking as needed to fit.
10. Spread another one-third of the pudding and cream cheese mixture over the second layer of graham crackers.
11. Add the final layer of graham crackers.
12. Spread the remaining pudding and cream cheese mixture evenly over the top layer of graham crackers.
13. Cover the baking dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
14. Before serving, garnish with a sprinkle of lemon zest or a drizzle of lemon curd.
15. Cut the cake into squares and serve chilled.

Notes

1. Notes
2. Chill the cake long enough for the graham crackers to soften in a pleasant way. For cleaner slices, cool the cake well and use a sharp knife to cut.