No-Bake Lemon Eclair Cake (Print Version)

# Ingredients:

01 - 14.4 oz graham crackers

02 - 2 boxes instant lemon pudding mix (3.4 oz each)

03 - 3.5 cups milk

04 - 8 oz container Cool Whip, thawed

05 - 16 oz can lemon frosting

# Instructions:

01 - Spray a 9×13 pan with cooking spray and line the bottom with graham crackers.

02 - In a large bowl, mix the instant lemon pudding with the milk. Beat the mixture for 2 minutes, then gently fold in the Cool Whip.

03 - Spread half of the pudding mixture over the layer of graham crackers. Add another layer of graham crackers, followed by the remaining pudding mixture, and top with a final layer of graham crackers.

04 - Warm the lemon frosting in the microwave for 30-40 seconds until slightly melted, then pour it evenly over the top layer of graham crackers.

05 - Refrigerate the assembled dessert for at least 12 hours to allow the layers to set and the flavors to meld together.

# Notes:

01 - Allow the dessert to chill in the refrigerator for at least 12 hours for optimal flavor and texture.

02 - Before serving, sprinkle freshly grated lemon zest over the cake for a vibrant finish.

03 - For clean slices, dip a sharp knife in hot water and wipe clean between each cut.

04 - Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.

05 - Freeze the cake in individual slices or as a whole for future use, keeping it wrapped tightly in plastic wrap and aluminum foil for up to 1-2 months.

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