In a 9×13-inch baking dish, place a layer of graham crackers on the bottom, breaking them to fit if needed.
Spread half of the lemon pudding mixture over the graham crackers.
Add another layer of graham crackers on top of the pudding mixture.
Spread the remaining lemon pudding mixture over the second layer of graham crackers.
Finish with a final layer of graham crackers on top.
Prepare the Glaze:
In a small bowl, whisk together the powdered sugar, lemon juice, and enough milk to achieve a smooth, pourable consistency.
Drizzle the glaze over the top layer of graham crackers.
Chill:
Cover and refrigerate the cake for at least 4 hours or overnight. This allows the graham crackers to soften and the flavors to meld together.
Serve:
Cut into squares and serve chilled. Enjoy!
Tips:
For a Zestier Flavor: Add some lemon zest to the pudding mixture or glaze.
For a More Creamy Texture: You can substitute half of the milk with half-and-half or heavy cream.
This no-bake lemon eclair cake is perfect for making ahead of time and serves as a refreshing dessert for any occasion. Enjoy your delightful treat!
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