Description
A bright, creamy, no-bake dessert featuring layers of graham crackers, lemon pudding, and whipped topping finished with a silky lemon glaze for a refreshing and easy treat.
Ingredients
2 (3.4 oz) boxes instant lemon pudding mix
3 cups cold milk
1 (8 oz) container whipped topping (like Cool Whip), thawed
1 box graham crackers
For the glaze:
1 cup powdered sugar
2 tbsp lemon juice
1 tbsp melted butter
1 tsp lemon zest (optional)
Instructions
1. In a large bowl, whisk together lemon pudding mix and cold milk for 2 minutes until thickened.
2. Fold in the whipped topping until smooth and fluffy.
3. In a 9×13-inch dish, arrange a single layer of graham crackers on the bottom.
4. Spread half of the lemon mixture evenly over the crackers.
5. Add another layer of graham crackers, then spread the remaining lemon mixture on top.
6. Finish with a final layer of graham crackers.
7. In a small bowl, whisk together powdered sugar, lemon juice, melted butter, and lemon zest to make the glaze.
8. Pour the glaze evenly over the top layer of graham crackers.
9. Cover and refrigerate for at least 4 hours, or overnight, to allow the crackers to soften.
10. Slice and serve chilled.
Notes
For a lighter flavor, use vanilla pudding instead of lemon.
Add a layer of fresh blueberries or raspberries between the pudding layers for extra freshness.
Best made a day ahead so the layers can fully set and soften.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 310
- Sugar: 28g
- Sodium: 290mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 20mg
Keywords: lemon eclair cake, no bake dessert, lemon pudding cake, easy summer dessert