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a close up shot of a slice of Lemon Eclair Cake on a plate topped with a sliced lemon
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5 from 1 vote

Lemon Eclair Cake

This divine lemon eclair cake is made up of layers of soft graham crackers, lemon pudding, whipped cream, and lemon frosting for a dessert that will brighten up your day. 
Prep Time20 minutes
Chill Time8 hours
Total Time8 hours 20 minutes
Course: Dessert
Cuisine: American
Keyword: Lemon Eclair Cake Recipe
Servings: 15
Calories: 509kcal

Ingredients

  • 14.4 ounces graham crackers (I used the Great Value brand)
  • 3 cups cold whole milk
  • 6.8 ounces instant lemon pudding mix (I used Jello brand)
  • 8 ounces whipped topping, thawed
  • 32 ounces premade lemon frosting (I used Duncan Hines)
  • 15 lemon slices, optional garnish
  • 1 to 2 fresh mint leaves per slice, optional garnish

Instructions

  • Lightly spray a 9x13 baking dish with nonstick cooking spray.
  • Line the bottom of the prepared baking dish with the whole graham crackers. I was able to fit 9 crackers per layer.
  • Add the cold milk to a large mixing bowl. Sprinkle both instant lemon pudding mixes over the cold milk. Use a handheld mixer on medium to blend the milk and pudding mix for 1½ to 2 minutes or until the pudding begins to thicken.
  • Fold in the thawed whipped topping.
  • Use an offset spatula to evenly spread ½ of the pudding mixture over the bottom layer of graham crackers.
  • Lay another layer of graham crackers over the pudding layer.
  • Evenly spread the remaining pudding over the graham crackers.
  • Lay the final layer of graham crackers over the top of the pudding.
  • Remove the lids and foil seals from the containers of lemon frosting. Heat in the microwave for 45 seconds. Stir the melted frosting and pour over the top layer of graham crackers. Use an offset spatula to spread the frosting evenly.
  • Chill in the refrigerator for 8 hours to overnight.
  • When you are ready to serve, use a sharp knife to cut 3 slices x 4 slices. If you choose to garnish the slices, place 1 slice of lemon per slice and 1 to 2 fresh mint leaves per slice.

Notes

  • While it is important to give this cake time to chill in the fridge overnight, the longer the graham crackers sit, the softer they will get. Plan to enjoy the cake no later than the day after you make it for the best texture.
  • Chilling overnight will allow all the flavors to mingle and blend together even more!

Nutrition

Calories: 509kcal | Carbohydrates: 90g | Protein: 5g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Cholesterol: 6mg | Sodium: 387mg | Potassium: 307mg | Fiber: 4g | Sugar: 53g | Vitamin A: 117IU | Vitamin C: 57mg | Calcium: 123mg | Iron: 2mg