Lemon Eclair Cake
This Lemon Eclair Cake is made with sweet graham crackers, tangy lemon pudding, and sweet whipped frsoting. It's a refreshing dessert.
Servings 16 Servings
Calories 428kcal
Equipment
- 9x13 baking pan
- large bowl
- Whisk
- Hand mixer
- plastic wrap
Ingredients
- 14.4 ounces graham crackers
- 6.8 ounces instant lemon pudding
- 3 cups milk
- Zest from 1 lemon
- 1 teaspoon lemon extract
- 8 ounces cool whip-thawed
- 32 ounces Duncan Hines lemon frosting
Instructions
- Spray a 9 x13 pan with nonstick cooking spray and set aside.
- In a large bowl, whisk the pudding, milk, lemon zest and ½ tsp lemon extract.
- Mix for about 1-2 minutes until it starts to thicken.
- Line the bottom of the pan with a layer of graham crackers.
- Add ½ of the pudding mix and spread evenly over the graham crackers.
- Repeat–add another layer of graham crackers and cover them with the remaining pudding mix.
- Add the last of the graham crackers for the top layer.
- In a large bowl, place the frosting and remaining ½ tsp of lemon extract and beat on high with a hand mixer for 1-2 minutes until the frosting is light and fluffy.
- Spread over the top of the graham crackers in an even layer.
- Place in the refrigerator for at least 8 hours or overnight.
- Slice and serve.
Nutrition
Serving: 1Slice | Calories: 428kcal | Carbohydrates: 77g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Cholesterol: 8mg | Sodium: 349mg | Potassium: 104mg | Fiber: 0.1g | Sugar: 47g | Vitamin A: 99IU | Calcium: 74mg | Iron: 0.1mg