Prepare the pudding: In a large mixing bowl, whisk together the instant lemon pudding and cold milk until thickened. Fold in the whipped topping until well combined.
Layer the cake: Arrange a single layer of graham crackers at the bottom of a 9×13-inch baking dish. Spread half of the lemon pudding mixture over the graham crackers. Add another layer of graham crackers on top of the pudding. Spread the remaining pudding mixture over the second layer of graham crackers. Finish with a final layer of graham crackers.
Top with frosting: Carefully spread the lemon frosting over the top layer of graham crackers. It helps to microwave the frosting for about 15-20 seconds to make it easier to spread.
Chill: Cover the cake with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the graham crackers to soften and the flavors to meld.
Serve: Slice and serve chilled. Enjoy your No-Bake Lemon Eclair Cake!
Prep Time: 15 minutes
Chilling Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 12 servings
No-Bake Lemon Eclair Cake
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