Lemon Eclair Cake Delight (Printable Version)
Soft graham cracker stacks with lush lemon pudding and smooth, zesty topping make for a cool, tasty snack.
# What You'll Need:
→ Base Layers
01 -
408 g graham crackers
→ Cream Filling
02 -
227 g whipped topping, thawed
03 -
192 g instant lemon pudding mix
04 -
720 ml cold whole milk
→ Frosting
05 -
907 g ready-to-go lemon frosting
→ Toppings (your call)
06 -
15–30 fresh mint leaves
07 -
15 slices from a fresh lemon
# Steps to Follow:
01 -
Pop your dish in the fridge now and let it sit at least 8 hours or just leave it overnight. That helps everything get sturdy.
02 -
Give your 23 x 33 cm dish a quick spray with nonstick stuff so things don't stick later.
03 -
Lay down those graham crackers flat on the bottom. Make 'em fit snug, edge to edge.
04 -
Pour cold milk into a mixing bowl. Add the lemon pudding powder. Using a handheld mixer on medium, beat for about 1.5 to 2 minutes. It'll start to thicken up nicely.
05 -
Fold the thawed whipped topping right into your pudding mix. Don't overdo it—stop when it's all smooth.
06 -
Spoon and spread half the pudding blend over those crackers. Use an offset spatula if you want it even.
07 -
Grab more crackers and make a second layer. Top this with the rest of your pudding mix and even it out.
08 -
Add one more layer of graham crackers up top, pressing gently.
09 -
Take off any covers from your lemon frosting. Microwave it for 45 seconds to loosen it up. Stir, then pour over your cracker layer. Use a spatula to make it nice and smooth.
10 -
With a sharp knife, cut into 12 to 15 squares. Toss on a slice of lemon and a couple mint leaves if you want before digging in.
# Additional Notes:
01 -
Letting it stay cold long enough keeps everything together, so you don't end up with a mess when cutting.