No-bake lemon éclair cake made with layers of graham crackers, creamy lemon pudding, and whipped topping.

Scale

2 boxes graham crackers

2 packages instant lemon pudding mix

3 cups cold milk

1 tub whipped topping

1 teaspoon lemon zest

1 cup powdered sugar

2–3 tablespoons lemon juice

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1. Whisk pudding mix and milk until thick.

2. Fold in whipped topping and zest.

3. Layer graham crackers in dish.

4. Add lemon cream layer.

5. Repeat layers.

6. Refrigerate overnight.

7. Drizzle glaze if desired.

8. Slice and serve cold.

Chill overnight for best texture.

Do not freeze.

Use cold milk for pudding.

Keep refrigerated.