No Bake Lemon Ice Box Cake (Eclair Cake) Recipe

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Published: July 14, 2021Updated: July 27, 2021Author: Camille Beckstrand
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This No Bake Lemon Ice Box Cake is simple, quick, full of flavor and so easy to make. You are going to love this delicious dessert.
No Bake Lemon Ice Box Cake (Eclair Cake) Recipe

I love our No-Bake Eclair Cake Recipe and decided to mix it up with lemon – and this No Bake Lemon Ice Box Cake was born!

It is the perfect light dessert that requires no heat AT ALL – so it’s perfect for hot summer days.

Make sure you have these ingredients to make this amazing No Bake Lemon Ice Box Cake:

No Bake Lemon Ice Box Cake Ingredients:

  1. Instant Lemon Pudding Mix
  2. Cool Whip
  3. Milk
  4. Graham Crackers
  5. Butter
  6. Powdered Sugar
  7. Lemon Juice

Don’t forget these items too:

  • Mixing Bowls (THIS set is our favorite)
  • 9 x 13 inch pan (THIS pan comes with a lid)
  • Hand Mixer
No Bake Lemon Ice Box Cake Recipe (Eclair Cake) on a white plate topped with lemon slices and raspberries
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How to make No Bake Lemon Ice Box Cake:

In a large bowl, mix together the pudding mixes, cool whip, and milk. Mix it until it is completely set up and has thickened. It will be pretty thick and creamy but will still have a soft texture to it.

In a 9 x 13 inch pan, place a single layer of graham crackers on the bottom of the pan. You will need to break a few graham crackers so that the entire bottom of the pan is covered.

Spread half of the pudding mixture evenly over the graham crackers.

Then place another layer of graham crackers on top of the pudding. Then layer on the other half of pudding.

Place one more layer of graham crackers on the pudding.

Mix all of the frosting ingredients together and spread over all.

Cover and place in the fridge for 4 hours. Then slice and serve.

We have found that we like this cake even better the next day.

Would cook and serve pudding work?

For this recipe, cook and serve pudding would not work. You need to use instant pudding for this recipe.

Looking for more no bake desserts? Try these:

Serves: 15

No Bake Lemon Ice Box Cake (Eclair Cake) Recipe

This No Bake Lemon Ice Box Cake is simple, quick, full of flavor and so easy to make.
Prep Time 4 hrs 20 mins
Total Time 4 hrs 20 mins
Print Pin

Ingredients

  • 2 (3.5 ounce) packages instant lemon pudding mix
  • 8 ounces cool whip 1 container
  • 3 cups milk
  • 16 ounces graham crackers 1 package

Lemon Frosting

  • ½ cup butter
  • 1½ cups powdered sugar
  • 2 Tablespoons milk
  • 2 Tablespoons lemon juice

Instructions

  • In a large bowl, mix together the pudding mixes, Cool Whip, and milk.
  • In a 9 x 13 inch pan, place a single layer of graham crackers on the bottom of the pan (you may need to break a few graham crackers so that the entire bottom of the pan is covered).
  • Spread half of the pudding mixture evenly over the graham crackers. Place another single layer of graham crackers on top of the pudding and then layer the second half of the pudding on top of those crackers.
  • Place one more single layer of graham crackers on top of the pudding.
  • Mix together ingredients for the lemon frosting and spread over all.
  • Cover and place in the fridge for about 4 hours.

Notes

  • We found that we like this cake even better then next day.

Nutrition

Calories: 284 kcal · Carbohydrates: 41 g · Protein: 4 g · Fat: 12 g · Saturated Fat: 6 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 24 mg · Sodium: 287 mg · Potassium: 141 mg · Fiber: 1 g · Sugar: 24 g · Vitamin A: 298 IU · Vitamin C: 1 mg · Calcium: 100 mg · Iron: 1 mg

Equipment

  • Large Bowl
  • 9×13-inch Baking Pan

Recipe Details

Course: Dessert
Cuisine: American

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  1. Deb says:
    June 6, 2013
    Why mention the sickness with something that sounds so amazing? Total downer, but I might try to make this. No one wants to hear of a stomach flu right before a recipe. Mmmm vomit & lemon cake! Can't wait! No.
    Reply
  2. Angie says:
    June 7, 2013
    Looks delicious. I want to try and make this for a large group. Does it set up firm enough before putting it in the fridge, that I could make this and layer it on a half sheet pan? I don't want to attempt it, and have it drooping and sliding out of the pan!
    Reply
    • April says:
      February 17, 2016
      I have made ice box cakes very similar to this and it really needs to be in a cassrrole dish with raised sides
      Reply
  3. Elaine says:
    June 7, 2013
    Just came back from the store to get ingredients to make this cake and I accidentally bought one box "instant" pudding and one box "cook & serve" pudding. Oops! Do you think it's a problem to use one of each like that...or should I head back to the store and grab another box of instant?
    Reply
    • Cyd says:
      June 10, 2013
      You will need instant. There is a huge difference.
      Reply
      • Amy says:
        June 10, 2016
        I bought both cook & serve. Do you think I could make the pudding on the stove according to the directions on the package and assemble with the graham crackers and cool whip according to the recipe?
        Reply
        • Cyd says:
          June 10, 2016
          You could try it. I really don't know how it will all work out since we have only made it with instant. Be sure it's completely cooled like instant pudding would be before adding the cool whip. If you add the cool whip to the warm pudding it could be a disaster. Best of luck to you!
          Reply
  4. Sinea Pies says:
    June 7, 2013
    Love this recipe. The lemon and graham crackers are so tasty together. No bake? Doesn't get any better than this. Blessings, Sinea Ducks ?n a Row
    Reply
    • Barbara Dinkins says:
      October 17, 2015
      I just tried this & My Icing Looked gritty What did I do Wrong ? Thinking about Getting Lemon Cake icing & use it on Top , Need this for Church in the Morning HELP 10/17/15 Help !!
      Reply
      • Marlene says:
        March 26, 2016
        confectioner sugar is powdered sugar, sometimes people get it mixed up with regular sugar.
        Reply
  5. Cheryl says:
    June 7, 2013
    I make the chocolate eclair cake that is similar to this. With that recipe you put a tub of chocolate frosting in the microwave for a minute then pour it over he cake. I'm going to try that with lemon frosting. I think it should work the same and it's very quick and simple. I'vee been craving a lemon dessert. Can't wait to try this one.
    Reply
    • Melissa says:
      April 8, 2020
      Did you try store bought lemon frosting?
      Reply
  6. divine says:
    June 8, 2013
    looks yummy.,problem is can't find a lemon pudding here in my place,help me for an alternative.thanks
    Reply
    • todd says:
      June 21, 2013
      Vanilla pudding with lemon extract
      Reply
  7. Rachel says:
    June 10, 2013
    I made this for a potluck this weekend and it turned out great! I wish I'd had a lemon to slice up pretty on top of the cake though because it just seemed kind of pale and plain. But looks are deceiving because this was delicious!! I used a bit more lemon juice in the frosting to give it a little more kick! This would be good with any flavor of pudding. Just modify the frosting to compliment the pudding (vanilla or almond extract instead of lemon juice would be good, or a can of melted chocolate frosting).
    Reply
    • Gail says:
      July 30, 2016
      My friend just made this and she decorate the top with raspberries
      Reply
  8. Krista Low says:
    July 1, 2013
    Simple, easy, and absolutely delish. Love this recipe, I know it will be a crowd pleaser :) Krista @ A Handful of Everything
    Reply
    • Ellen says:
      April 16, 2016
      Once it's frozen for 4 hours and you serve it, where do you put the leftovers? Freezer or ice box?
      Reply
      • Cyd says:
        April 19, 2016
        We keep it in the fridge, it doesn't last too long at our house!
        Reply
  9. Nichi - The Mandatory Mooch says:
    July 6, 2013
    This post is being featured on my Lemon Love 50 recipe round up. Thanks for previously linking it to my Tasty Thursdays party. Enjoy!! Nichi http://mandatorymooch.blogspot.com/2013/07/fantastic-fruit-series-week-1-lemon-love.html
    Reply
  10. Allie says:
    July 7, 2013
    I've got to try this! I have some push pop containers, I bet they would work - NO BAKE - you have to love anything LEMON, but NO bake, too. WIN WIN!
    Reply
  11. dotti says:
    November 30, 2013
    can you please tell me what cool whip is and grahams crackers ?? i live in australia and have not heard of them id apprecate it if possible absoloutly love all your ideas thanks dotti
    Reply
    • Cyd says:
      December 2, 2013
      Cool Whip is a non dairy whipped topping. It's in the frozen food section in the United States. Graham crackers are found on Amazon.com or you can make your own on our sister site - MyRecipeMagic.com http://myrecipemagic.com/recipe/recipedetail/homemade-graham-crackers
      Reply
  12. Jennifer says:
    March 14, 2014
    It says 1-2 Cups of powdered sugar... Is it one cup or two?..
    Reply
    • Cyd says:
      March 17, 2014
      Two!
      Reply
  13. Christy says:
    April 20, 2014
    Made this dessert for Easter Dinner and it was a hit! Made it the night before but it would have been fine made the morning of also. Doubled the Lemon juice in the icing to cut the sweetness a tad. Easy and delicious :-)
    Reply
  14. Peggy says:
    April 29, 2014
    love Lemon Icebox Cake
    Reply
  15. Ulz says:
    July 27, 2014
    This cake is AWESOME! I love the lemon and graham cracker taste. The frosting was extremely too sweet though..2 cups of powdered sugar is way too much. I added 1 1/2 cups and it was still too much. I had to doctor up my frosting with extra lemon juice and extra cool whip to decrease the sweetness. Very good recipe other than that. Thank you for sharing! Will be making this again.
    Reply
  16. Selma Cantor says:
    August 9, 2014
    I am only one person in the household. Can't wait to try it. How long will this keep in the frig? Do you think I could half the recipe and still get a good result? [email protected]
    Reply
    • Cyd says:
      August 11, 2014
      Hi Selma, this dessert is fine in the fridge for a few days. Keep it covered well. Where this is a no bake dessert, you could easily cut the recipe in half and put it into a smaller dish. Original recipe calls for a 9 x 13. So if you have something about half that size it would be great.
      Reply
  17. Terra E says:
    March 26, 2016
    HELL! I'm in the process of making the frosting and it's curdling! I have no idea what I did wrong. I followed the recipe exactly. On my way to the store to grab more ingredients for the frosting. Please let me know what to do to sure my frosting is smooth. Making this for Easter tomorrow! Thank you!!
    Reply
    • Terra E says:
      March 26, 2016
      I meant HELP! =)
      Reply
    • Cyd says:
      March 29, 2016
      Hi Terra, We have never had a problem with the frosting curdling. The butter is softened to room temp, not melted. Hope it all turns out for you!
      Reply
  18. Kim F says:
    March 27, 2016
    Made this last night but bought cook and serve pudding instead of instant. I imagine that's why it was too liquidy... So I put it in the freezer for a couple hours, then spread it on the crackers like soft serve. I then put the whole thing in the freezer overnight. Moving it over to the fridge and hopefully in a couple hours it will be soft enough to cut but not soup!
    Reply
  19. Brenda says:
    April 16, 2016
    Has anyone made it without the frosting? I can do without the extra sugar.
    Reply
    • Brenda says:
      April 16, 2016
      Never mind! Made it without the frosting. Excellent!
      Reply
    • Kimberly Mueller says:
      April 20, 2016
      my 16 yr old used 1/2 the sugar and it was delicious. he even added extra lemon juice to the frosting. his was thinner than the picture, but unbelievably yummy!
      Reply
  20. Kimberly Mueller says:
    April 20, 2016
    My 16 yr old son made the No Bake Lemon Icebox Cake for a church event last night. It was delicious. He did cut back almost 1/2 the confectioner's sugar and he did add extra fresh organic lemon juice. I am so proud of him. It was a big hit!
    Reply
  21. Lisa says:
    April 30, 2016
    This looks amazing! Perfect for Meyer's lemons. I saw vanilla graham crackers the last time I was at the grocery store; I think I'll give those a try with this. Thanks for such great recipes!
    Reply
  22. Kay says:
    June 4, 2016
    I wanted a more pronounced lemon taste and zest alone wasn't doing it, so I added 1-1/2 packages unsweetened lemonade Kool Aid. It really upped the flavor and added some nice yellow color, too. Highly recommend!
    Reply
  23. mel says:
    July 20, 2016
    how does anyone define "Mix"? as in mix together the pudding mixes, Cool Whip, and milk I beat for about 3 minutes kind of like how you would for pudding and then I couldn't spread I got more of a drop on it and the frosting good but curious thanks
    Reply
  24. Lori says:
    July 25, 2016
    I am looking forward to making this yummy cake, but I too am a bit confused by "mix". Do you simple stir the ingredients together? No beating with mixer? Also, Cool Whip-frozen or thawed? makes a difference I'm sure.
    Reply
    • Cyd says:
      July 27, 2016
      We used a hand mixer when mixing together the pudding mixes, cool whip and milk. The cool whip should be thawed.
      Reply
      • mel says:
        August 9, 2016
        How long did you mix it?
        Reply
        • Cyd says:
          August 10, 2016
          Just until mixed well and it starts to thicken. When you spread it over the graham crackers, it is thick. Spread it carefully to keep the graham crackers in place.
          Reply
  25. Donna says:
    April 5, 2018
    Can you keep frozen for s couple of days before serving?
    Reply
    • Cyd says:
      April 6, 2018
      This will be fine for a few days frozen. Be sure you keep it covered well when it is in the freezer.
      Reply
      • GCW says:
        June 20, 2018
        How long does it need to be out of the freezer before being ready to serve? Thank you!
        Reply
        • Cyd says:
          June 21, 2018
          I would think 1 hour should be fine. You just need to be able to easily cut it with a knife. You can always stick it back in the fridge after it's thawed to keep it cold. Hope this helps. :)
          Reply
  26. Donna Howard says:
    April 27, 2019
    Enjoyed this dessert very much!! I made it for Easter family dinner. Very good lemon taste not too hard to make. Will make again
    Reply
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