A chilled delight perfect for warm days and busy schedules, this No-Bake Lemon Eclair Dessert blends tangy citrus flavor with layers of creamy, cloud-like pudding and crisp graham crackers.
With no oven required, this refreshing treat delivers bold lemon flavor and a melt-in-your-mouth texture that’s ideal for make-ahead prep and crowd-pleasing results.
Star Players in This No-Bake Lemon Eclair Dessert
Instant lemon pudding mix – Brings the signature citrus zing and creamy consistency that anchors every luscious layer.
Frozen whipped topping – Adds an airy lift, transforming the pudding into a dreamy, mousse-like filling.
Graham crackers – Provide the classic eclair structure, softening just enough to create a cake-like texture after chilling.
Lemon-flavored frosting – A bright, glossy finish that locks in moisture and enhances the dessert’s bold lemon identity.
Cold milk – Activates the pudding and ensures it sets with smooth, silky results.
How to Make This Lemon Eclair Dessert – No Oven Needed!
Start by layering graham crackers on the base of a greased dish. Whip up the pudding and milk until thick, then fold in the whipped topping until smooth.
Layer half the filling over the crackers, then repeat the graham cracker and pudding mixture. Cap it off with one more layer of graham crackers.
Microwave the lemon frosting until pourable, then spread it generously over the top. Chill for at least 12 hours—overnight is best—for the layers to fully set and meld.
Tips & Variations
For the most satisfying texture, give this dessert a full overnight rest in the fridge. The crackers soften into a tender cake-like bite, perfectly complementing the creamy lemon filling.
Craving a little extra flair? Add a layer of fresh raspberries or blueberries between the pudding and graham crackers for a pop of color and natural tartness. Prefer a less sweet finish? Mix a tablespoon of fresh lemon juice into the frosting before heating to amplify the citrus without overpowering the palate.
Chocolate lover in the house? Try swapping lemon pudding for vanilla and topping with chocolate frosting for a classic spin on this no-bake beauty.
Storage
Store any leftovers tightly covered in the refrigerator for up to 4 days. For a firmer texture, place the dessert in the coldest part of your fridge.
While this dessert isn’t ideal for freezing due to its creamy components, the graham crackers can lose structure and turn soggy when thawed. Stick to refrigerator storage and enjoy within a few days for peak texture and flavor.
No-Bake Lemon Eclair Dessert
Ingredients
- 1 8-ounce container frozen whipped topping, thawed
- 2 3.4-ounce packages instant lemon pudding mix
- 3½ cups cold milk
- 1 14.4-ounce package graham crackers
- 1 16-ounce can lemon-flavored frosting
Instructions
- Lightly grease the base of a 9×13-inch baking dish with cooking spray.
- Arrange one-third of the graham crackers to cover the bottom of the prepared dish.
- Using an electric mixer, combine the pudding mix and milk in a mixing bowl. Beat on medium speed for approximately two minutes until thickened. Gently fold the whipped topping into the pudding mixture until fully incorporated.
- Spread half of the pudding mixture evenly over the initial graham cracker layer. Top with another layer of graham crackers.
- Distribute the remaining pudding mixture over the second graham cracker layer, smoothing the top. Finish with a final layer of graham crackers.
- Remove the lid from the lemon frosting and microwave it uncovered for 30 to 40 seconds until pourable. Evenly pour the warmed frosting over the final graham cracker layer, spreading to the edges.
- Cover and refrigerate the dessert for a minimum of 12 hours prior to serving to allow flavors to meld and layers to set.
Notes
Store any remaining portions in the refrigerator.
