Instructions
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- Prepare the Pan (Time: 2 minutes): Lightly spray a 9×13 pan with cooking spray. Line the bottom with a layer of graham crackers.
- Make the Pudding Mixture (Time: 5 minutes): In a large bowl, mix the instant lemon pudding with the milk. Beat for 2 minutes until the mixture thickens. Fold in the thawed Cool Whip until well combined.
- Layer the Ingredients (Time: 5 minutes): Spread half of the pudding mixture over the layer of graham crackers. Add another layer of graham crackers on top of the pudding mixture. Spread the remaining pudding mixture over the second layer of graham crackers. Finish with a final layer of graham crackers on top.
- Add the Frosting (Time: 3 minutes): Remove the lid and foil from the can of lemon frosting. Microwave the frosting for 30-40 seconds until it is pourable. Pour the warm frosting evenly over the top layer of graham crackers, spreading it with a spatula if needed.
- Chill the Cake (Time: 12 hours): Cover the pan with plastic wrap or aluminum foil and refrigerate for at least 12 hours. This allows the graham crackers to soften and the flavors to meld together.
- Serve: Once the cake is well chilled, slice and serve. Enjoy this delicious, no-bake lemon eclair cake as a refreshing dessert!
Go to the next page to get the Amount Per Serving
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