Print

Lemon Raspberry Eclair Cake

lemon raspberry eclair cake - featured image
Print Recipe

This easy, no-bake Lemon Raspberry Eclair Cake features layers of graham crackers, creamy lemon pudding, whipped topping, and fresh raspberries for a refreshing, crowd-pleasing dessert. Perfect for summer gatherings or any time you want a fuss-free, make-ahead treat.

Ingredients

Scale
  • 18–20 sheets graham crackers (plain or honey-flavored)
  • 2 boxes (3.4 oz each) instant lemon pudding mix
  • 3 cups cold milk (whole or 2%)
  • Zest from 1–2 lemons
  • 1 tub (8 oz) frozen whipped topping, thawed
  • 2–2 1/2 cups fresh raspberries (reserve a few for garnish)
  • 1/4 cup powdered sugar (optional, for sweetening topping)
  • 1 teaspoon pure vanilla extract (optional)
  • Thin lemon slices or extra zest (optional, for garnish)
  • Additional raspberries (optional, for garnish)
  • Fresh mint leaves (optional, for garnish)

Instructions

  1. In a large mixing bowl, whisk together the lemon pudding mix and cold milk for 2–3 minutes until smooth and thickened. Add lemon zest and whisk to combine. Let sit for 5 minutes to thicken.
  2. In a medium bowl, gently fold together the thawed whipped topping, powdered sugar (if using), and vanilla extract (if using) until just combined and fluffy.
  3. Arrange a single layer of graham crackers in the bottom of a 9×13-inch baking dish, breaking as needed to cover the bottom.
  4. Spread half of the lemon pudding mixture evenly over the graham crackers. Scatter half of the raspberries over the pudding.
  5. Add another layer of graham crackers. Spread the remaining lemon pudding over the crackers and top with the rest of the raspberries.
  6. Add a final layer of graham crackers. Spread the whipped topping evenly over the top, smoothing with a spatula. Garnish with extra lemon zest, raspberries, or lemon slices if desired.
  7. Cover loosely with foil or plastic wrap and refrigerate for at least 4 hours (overnight is best) to allow the crackers to soften and flavors to meld.
  8. Slice into squares and serve cold, garnished with additional raspberries, lemon zest, or mint if desired.

Notes

For best results, chill the cake overnight to allow the graham crackers to fully soften. If using frozen raspberries, thaw and pat dry before layering to prevent excess moisture. For neat slices, freeze the cake for 30 minutes before cutting and use a sharp knife dipped in hot water. Gluten-free and dairy-free adaptations are easy—just use suitable graham crackers, pudding, and whipped topping.

Nutrition

Keywords: lemon raspberry eclair cake, no-bake dessert, summer dessert, easy eclair cake, lemon pudding cake, raspberry dessert, potluck dessert, make ahead dessert

Find it online: https://tempotaste.com/lemon-raspberry-eclair-cake-recipe-easy-no-bake-dessert-magic/