Craving a burst of sunshine? This delightful No-Bake Lemon Eclair Cake is the answer. Filled with vibrant lemon flavor and a rich, creamy texture, this dessert perfectly blends simplicity and indulgence.

3️⃣ Incorporate Cool Whip: Gently fold in the thawed Cool Whip into the lemon pudding mixture until well combined. The Cool Whip adds a light and fluffy texture to the pudding, creating a decadent filling for the cake. 🧁

4️⃣ Layering: Begin layering the cake by spreading half of the lemon pudding mixture evenly over the layer of graham crackers in the prepared pan. Place another layer of graham crackers on top of the pudding mixture, followed by the remaining half of the pudding mixture. Finish with a final layer of graham crackers, creating a sandwich-like structure. 🍰

5️⃣ Warm and Pour the Frosting: Place the can of lemon frosting in the microwave and heat it for 30-40 seconds until it becomes slightly runny. Carefully pour the warm lemon frosting over the top layer of graham crackers, allowing it to spread evenly and coat the entire surface of the cake. 🍋

6️⃣ Chill and Set: Cover the pan with plastic wrap or aluminum foil and transfer it to the refrigerator to chill for at least 12 hours, or overnight. This chilling time allows the flavors to meld together and the cake to set properly, resulting in a perfectly indulgent dessert. ❄️

Notes 💡:

Garnish with Fresh Lemon Zest: Sprinkle freshly grated lemon zest on top before serving for added flavor and visual appeal. 🍋
Slice with a Hot Knife: Use a hot knife for clean and neat slices.