Irresistible No-Bake Lemon Eclair Cake 🍋 – Easy, Creamy, and Refreshing

In a large bowl, whisk together the instant lemon pudding mix and cold milk until it begins to thicken, about 2 minutes.
Stir in the powdered sugar, vanilla extract, and lemon zest (if using) to enhance the flavor. Fold in the whipped topping until the mixture is smooth and creamy. If you prefer a stronger lemon flavor, you can also stir in fresh lemon juice to taste.
Layer the Dessert:

In a 9×13-inch baking dish, arrange a layer of graham crackers on the bottom.
Spread half of the lemon pudding mixture over the graham crackers, smoothing it out evenly.
Add another layer of graham crackers on top of the pudding layer.
Spread the remaining lemon pudding mixture over the second layer of graham crackers.
Top the Cake:

Finish by layering the remaining graham crackers on top of the pudding.
Cover the entire dessert with the whipped topping, spreading it evenly to cover the graham crackers.
Chill and Serve:

Refrigerate the dessert for at least 4 hours, or preferably overnight, to allow the flavors to meld and the layers to set.
Once chilled, slice and serve this deliciously refreshing dessert.
Serving and Storage Tips: