No-Bake Lemon Eclair Cak
Ingredients:
1 box graham crackers (14.4 oz)
2 boxes instant lemon pudding mix (3.4 oz each)
3 cups cold milk
1 (8 oz) container whipped topping, thawed
1 (8 oz) package cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
Lemon slices and mint leaves for garnish
Directions:
In a large bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
In another bowl, whisk together lemon pudding mix and milk for 2 minutes until thickened.
Gently fold the whipped topping into the cream cheese mixture, then fold in the lemon pudding until fully combined.
In a 9×13-inch dish, arrange a single layer of graham crackers.
Spread half of the lemon mixture over the crackers. Add another layer of crackers and the remaining lemon mixture. Finish with a final layer of crackers.
Cover and refrigerate for at least 4 hours, or overnight for best results.
Before serving, top with additional whipped topping, lemon slices, and mint leaves.
Prep Time: 20 minutes | Cooking Time: 0 minutes | Total Time: 4 hours 20 minutes (includes chilling time)
Kcal: 280 kcal | Servings: 12 slices
Tips:
Chill overnight for the best texture and flavor.
Use freshly squeezed lemon juice in the pudding for an extra zesty flavor.