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No Bake Lemon Eclair Cake (Icebox Cake) Recipe

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4.2 from 13 reviews

This No Bake Lemon Eclair Cake is a refreshing and creamy icebox cake featuring layers of lemon and cheesecake instant puddings, whipped topping, graham crackers, and a smooth lemon frosting. Perfect for a simple, make-ahead dessert that requires no baking and delivers a delightful balance of tangy lemon and sweet cheesecake flavors.

  • Total Time: 5 hours 20 minutes
  • Yield: 16 servings

Ingredients

Lemon Pudding Layer

  • 3.4 ounces instant lemon pudding mix
  • 1 1/2 cups cold milk
  • 4 ounces whipped topping (thawed, such as Cool Whip)

Cheesecake Pudding Layer

  • 3.4 ounces instant cheesecake pudding mix
  • 1 1/2 cups cold milk
  • 4 ounces whipped topping (thawed, such as Cool Whip)

Other Ingredients

  • 20 sheets graham crackers (about 2 ½ sleeves)
  • 16 ounces lemon frosting

Instructions

  1. Making The Lemon Instant Pudding: In a large bowl, whisk together the instant lemon pudding mix and 1 1/2 cups of cold milk until the mixture is smooth and fully combined. Gently fold in 4 ounces of whipped topping using a silicone spatula until evenly incorporated.
  2. Making The Cheesecake Instant Pudding: In a separate large bowl, whisk the instant cheesecake pudding mix with 1 1/2 cups of cold milk until smooth. Fold in 4 ounces of whipped topping until blended evenly.
  3. Layering The Icebox Cake – First Layer: Arrange a layer of graham cracker sheets evenly along the bottom of a 9×13-inch pan, covering the entire base. Spread the lemon pudding mixture evenly over this layer of graham crackers.
  4. Layering The Icebox Cake – Second Layer: Add another layer of graham cracker sheets on top of the lemon pudding layer, fully covering it. Then spread the cheesecake pudding mixture evenly over this graham cracker layer.
  5. Layering The Icebox Cake – Final Layer and Chill: Finish with a final layer of graham crackers on top of the cheesecake pudding. Refrigerate the layered cake uncovered for 30 minutes to help set.
  6. Preparing The Frosting: Warm the lemon frosting in the microwave for 15 to 20 seconds until softened but not hot. Stir well to ensure it is smooth and easy to spread.
  7. Frosting The Cake: Evenly spread the softened lemon frosting over the entire top surface of the icebox cake.
  8. Final Chill: Cover the cake securely and refrigerate for at least 5 hours or overnight to allow the flavors to meld and the cake to firm up completely before serving.
  9. Serving: Slice the chilled cake into servings and enjoy this creamy, zesty no bake dessert.

Notes

  • For best texture, ensure whipped topping is fully thawed before folding into pudding mixtures.
  • Refrigerating the cake overnight improves flavor melding and firmness.
  • This dessert is best served cold straight from the refrigerator.
  • Use a sharp knife dipped in hot water for clean slicing.
  • Can be made a day ahead, making it perfect for parties and gatherings.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://dishiary.com/no-bake-lemon-eclair-cake-icebox-cake-recipe/