Lemon Eclair Cake Dessert (Print-Friendly Format)
Creamy lemon pudding layered with graham crackers, finished with lemon frosting—a refreshing chilled delight.
# Required Ingredients:
→ Base Layers
01 -
408 g graham crackers
→ Cream Filling
02 -
720 ml cold whole milk
03 -
192 g instant lemon pudding mix
04 -
227 g whipped topping, thawed
→ Frosting
05 -
907 g premade lemon frosting
→ Garnish (optional)
06 -
15 fresh lemon slices
07 -
15–30 fresh mint leaves
# How to Make It:
01 -
Lightly coat a 23 x 33 cm baking dish with nonstick spray.
02 -
Arrange whole graham crackers to fully line the bottom of the prepared dish, fitting them closely together.
03 -
Combine cold whole milk with instant lemon pudding mix in a large bowl. Blend using a handheld mixer on medium speed for 1.5–2 minutes until thickened.
04 -
Gently fold thawed whipped topping into the pudding mixture until fully combined and smooth.
05 -
Spread half of the pudding mixture evenly over the graham cracker base with an offset spatula.
06 -
Add a second layer of graham crackers over the pudding; top with the remaining pudding mixture spread evenly.
07 -
Place a final layer of graham crackers over the top of the pudding.
08 -
Remove lids and foil from lemon frosting containers. Microwave frosting for 45 seconds to soften, stir well, then pour over the graham cracker layer. Use an offset spatula to spread frosting evenly.
09 -
Transfer to the refrigerator and chill for at least 8 hours or overnight to set.
10 -
Portion into 12–15 slices using a sharp knife. If desired, top each serving with a fresh lemon slice and 1–2 mint leaves before serving.
# Additional Information:
01 -
Allowing sufficient chilling time ensures the dessert slices cleanly and achieves the correct texture.