No-Bake Lemon Éclair Cake Recipe: A Cool & Creamy Dessert You’ll Crave

It’s 3 p.m., you’re craving dessert, and the last thing you want to do is turn on the oven. Been there. That’s why I’m borderline obsessed with this No-Bake Lemon Éclair Cake. It’s cool, creamy, tart in the best way, and takes all of 15 minutes to put together. No heat, no stress—just layers of flavor that chill into something magical.

Why You’ll Love This No-Bake Lemon Éclair Cake

No Baking Required

Let’s be honest—if it’s a hundred degrees outside or you’re hosting brunch and juggling five other dishes, no-bake anything is a lifesaver. This cake lets your fridge do all the work.

Easy But Impressive

Layered like a fancy patisserie cake, but it’s literally graham crackers, pudding, and frosting. Guests will ask if you bought it. Smile and nod.

Sweet Meets Tart

This is that elusive balance: the lemon is tangy and bright, the pudding is smooth, and the frosting gives you a silky finish. One bite and you’re hooked.

Great for Making Ahead

As a lemon refrigerator cake, this one actually improves as it sits. It’s even better the next day, once the crackers soften and the flavors marry.

Ingredients List

Base and Filling

• 1 box graham crackers (14.4 oz)
  
• 2 boxes instant lemon pudding (3.4 oz each)
  
• 3½ cups cold milk
  
• 1 tub Cool Whip (8 oz), thawed

Topping

• 1 can lemon frosting (16 oz)

Optional Extras

• Lemon zest for a fresh hit
  
• Crushed graham crackers for garnish

Step-by-Step Instructions for This No-Oven Lemon Cake

Step 1: Grease the Dish (9×13-inch)

Grab your 9×13. A quick swipe with butter or spray keeps things from sticking, especially at the corners. No one likes a mangled slice.

Step 2: Lay the Base Layer of Graham Crackers

Line the bottom with graham crackers. Break a few to fit those weird edge spaces. This is your foundation—make it solid.

Step 3: Mix Pudding with Milk

In a large bowl, whisk the lemon pudding with the cold milk. Don’t baby it. Whisk like you mean it for 2 minutes, then let it rest for another 2 so it thickens. You’re looking for a soft, pudding-like consistency—not soup.

Step 4: Fold in Cool Whip

Now grab your thawed Cool Whip and gently fold it in. Don’t stir like a maniac—fold. You want to keep the air in there so it stays light and fluffy. It should look like lemon mousse when you’re done.

Step 5: Layer Pudding and Crackers

Spread half the pudding mixture over the graham crackers. Smooth it out with a spatula, all the way to the edges. Then, another layer of grahams. You’re building a cake here—treat it like brickwork. Repeat with the remaining pudding and finish with a third and final layer of crackers on top.

Step 6: Warm and Spread the Frosting

Scoop your lemon frosting into a microwave-safe bowl. Nuke it for 15–20 seconds—just enough to loosen it, not cook it. Stir it until it’s pourable. Then pour and spread it over the top layer like you’re frosting a birthday cake. Smooth, even strokes.

Step 7: Cover and Refrigerate for at Least 12 Hours

Cover the dish with plastic wrap or foil and slide it into the fridge. Let it sit at least 12 hours—overnight is better. This part is non-negotiable. The crackers need time to soften and soak up that lemony goodness.

Step 8: Serve and Enjoy

Pull it from the fridge, slice it like you mean it, and serve cold. Sprinkle lemon zest or crushed grahams on top if you want to show off. Just make sure you sneak a slice before anyone else does—it goes fast.

Tips and Tricks

• Don’t rush the chill time. If you cut it too soon, it’ll fall apart. Give it the full overnight rest.
  
• Want more zing? Add a little lemon zest to the pudding or on top. It brightens everything.
  
• Lighten it up. Go sugar-free pudding, skim milk, and light Cool Whip for a “skinny” version.
  
• Upgrade the frosting. Mix powdered sugar, lemon juice, and zest for a homemade glaze.
  
• Top it off: Try crushed grahams, lemon zest, or even candied lemon peel for visual flair.

Recipe Variations

Berry Lemon Éclair Cake

Layer in sliced strawberries, blueberries, or raspberries with the pudding. Fresh, juicy, and colorful.

Chocolate-Lemon Mashup

Swap the graham crackers for chocolate ones. Lemon and chocolate? Sounds wild—but trust me, it works.

Coconut Lemon Dream

Add a handful of shredded coconut to the top before chilling. It adds texture and a tropical finish.

FAQs About No-Bake Lemon Éclair Cake

Related Easy Lemon Desserts and No-Bake Treats

If this No-Bake Lemon Éclair Cake hit the spot, here are a few more sweet, chill-friendly recipes to keep your summer baking-free and delicious:

• Looking for more no-bake treats packed with flavor and convenience? These energy balls are perfect for quick bites on the go.
  
• Planning a cookout or picnic? Check out these easy no-bake dessert ideas for summer parties—festive, fun, and oven-free.
  
• For something extra refreshing, try a cool and fruity dessert like this strawberry Dole Whip—here’s the recipe.
  
• Love the lemon flavor? You’ve got to try my whipped pink lemonade for a creamy citrus twist. It’s tangy, frothy, and perfect on a hot day.
  
• Hosting a holiday? Pair this éclair cake with one of my make-ahead desserts perfect for patriotic gatherings. Total crowd-pleasers.

Conclusion: Why This Lemon Refrigerator Cake Belongs in Your Summer Rotation

This No-Bake Lemon Éclair Cake is the no-sweat, high-reward dessert of the summer. It’s bright, refreshing, and deceptively easy. You build it, chill it, slice it—and watch it disappear. No oven, no fuss, just one chilled, creamy bite after another.

Make it once, and you’ll keep it in your dessert rotation. Just don’t blame me when everyone asks you to bring it every time. And hey—if you’re like me, go ahead and “accidentally” cut a corner piece before dinner. That’s the baker’s tax.

Looking for more no-bake cake ideas and easy lemon desserts? Check out my Pinterest page for more refreshing treats and crowd-pleasing favorites.

No-Bake Lemon Éclair Cake Recipe: A Cool & Creamy Dessert You’ll Crave

Print Recipe

A cool, creamy, lemony no-bake dessert layered with graham crackers, pudding, and lemon frosting. Chill it overnight and slice into pure summer bliss.

• Author: Emilio
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes (plus chilling)
• Yield: 12 servings 1x
• Category: Dessert
• Method: No-Bake
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 box graham crackers (14.4 oz)
• 2 boxes instant lemon pudding (3.4 oz each)
• 3½ cups cold milk
• 1 tub Cool Whip (8 oz), thawed
• 1 can lemon frosting (16 oz)
• Optional: lemon zest for garnish
• Optional: crushed graham crackers for topping

Instructions

1. Grease a 9×13-inch dish with butter or non-stick spray.
2. Line the bottom with graham crackers, breaking to fit as needed.
3. In a large bowl, whisk lemon pudding with cold milk for 2 minutes. Let sit for 2 minutes to thicken.
4. Gently fold in Cool Whip until fully combined and fluffy.
5. Spread half the pudding mixture over graham crackers. Add another layer of crackers. Repeat with remaining pudding and finish with a final cracker layer.
6. Microwave lemon frosting for 15–20 seconds until pourable. Stir and spread evenly over top layer.
7. Cover and refrigerate at least 12 hours, preferably overnight.
8. Slice, serve cold, and garnish with lemon zest or crushed grahams if desired.

Notes

Let it chill fully overnight for best results. For extra zing, add lemon zest to the pudding or top. Use stabilized whipped cream if substituting Cool Whip. It holds in the fridge for 2–3 days, but isn’t freezer-friendly.

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 24g
• Sodium: 290mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 15mg

Keywords: lemon, no-bake, éclair cake, summer dessert, pudding, graham cracker, Cool Whip