No-Bake Lemon Eclair Cake

Prepare the Pudding: In a large bowl, whisk together the instant lemon pudding mix and cold milk for about 2 minutes, until it thickens. Gently fold in the thawed whipped topping until well combined.
Assemble the Layers: In a 9&#215;13-inch baking dish, arrange a single layer of graham crackers to cover the bottom. You may need to break some crackers to fit.
Add Pudding Layer: Spread half of the lemon pudding mixture evenly over the graham crackers.
Second Layer: Add another layer of graham crackers over the pudding. Spread the remaining pudding mixture over the second layer of graham crackers.
Top Layer: Add a final layer of graham crackers on top.
Frosting: Remove the lid and foil from the can of lemon frosting. Microwave the frosting for about 15-20 seconds to make it easier to spread. Pour and spread the warmed frosting over the top layer of graham crackers.
Chill: Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the graham crackers to soften and the flavors to meld together.
Serve: Slice into squares and serve chilled.

Looking for a refreshing and zesty dessert that requires no baking and minimal effort? Look no further than this delightful No-Bake Lemon Eclair Cake. This easy-to-make treat combines the tangy flavor of lemon with the classic eclair cake structure, featuring layers of graham crackers and creamy lemon pudding, all topped with a smooth layer of lemon frosting. Perfect for warm weather or anytime you crave a light and citrusy dessert, this No-Bake Lemon Eclair Cake is sure to become a favorite in your recipe collection. With just a few simple ingredients and a little bit of chill time, you can create a dessert that looks impressive and tastes delicious. Whether for a family gathering, potluck, or just a sweet treat at home, this cake is the perfect way to enjoy the bright, sunny flavor of lemon.