No Bake Lemon Ice Box Cake (Eclair Cake) Recipe

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Questions & Reviews

1. Deb says:

   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.
2. Angie says:

   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!
3. Elaine says:

   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?
4. Sinea Pies says:

   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
5. Cheryl says:

   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.
6. divine says:

   looks yummy.,problem is can't find a lemon pudding here in my place,help me for an alternative.thanks
7. Rachel says:

   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).
8. Cyd says:

   You will need instant. There is a huge difference.
9. todd says:

   Vanilla pudding with lemon extract
10. Krista Low says:

    Simple, easy, and absolutely delish. Love this recipe, I know it will be a crowd pleaser :) Krista @ A Handful of Everything
11. Nichi - The Mandatory Mooch says:

    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
12. Allie says:

    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!
13. dotti says:

    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
14. Cyd says:

    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
15. Jennifer says:

    It says 1-2 Cups of powdered sugar... Is it one cup or two?..
16. Cyd says:

    Two!
17. Christy says:

    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 :-)
18. Peggy says:

    love Lemon Icebox Cake
19. Ulz says:

    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.
20. Selma Cantor says:

    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]
21. Cyd says:

    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.
22. Barbara Dinkins says:

    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 !!
23. April says:

    I have made ice box cakes very similar to this and it really needs to be in a cassrrole dish with raised sides
24. Marlene says:

    confectioner sugar is powdered sugar, sometimes people get it mixed up with regular sugar.
25. Terra E says:

    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!!
26. Terra E says:

    I meant HELP! =)
27. Kim F says:

    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!
28. Cyd says:

    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!
29. Brenda says:

    Has anyone made it without the frosting? I can do without the extra sugar.
30. Ellen says:

    Once it's frozen for 4 hours and you serve it, where do you put the leftovers? Freezer or ice box?
31. Brenda says:

    Never mind! Made it without the frosting. Excellent!
32. Cyd says:

    We keep it in the fridge, it doesn't last too long at our house!
33. Kimberly Mueller says:

    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!
34. Kimberly Mueller says:

    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!
35. Lisa says:

    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!
36. Kay says:

    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!
37. Amy says:

    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?
38. Cyd says:

    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!
39. mel says:

    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
40. Lori says:

    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.
41. Cyd says:

    We used a hand mixer when mixing together the pudding mixes, cool whip and milk. The cool whip should be thawed.
42. Gail says:

    My friend just made this and she decorate the top with raspberries
43. mel says:

    How long did you mix it?
44. Cyd says:

    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.
45. Donna says:

    Can you keep frozen for s couple of days before serving?
46. Cyd says:

    This will be fine for a few days frozen. Be sure you keep it covered well when it is in the freezer.
47. GCW says:

    How long does it need to be out of the freezer before being ready to serve? Thank you!
48. Cyd says:

    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. :)
49. Donna Howard says:

    Enjoyed this dessert very much!! I made it for Easter family dinner. Very good lemon taste not too hard to make. Will make again
50. Melissa says:

    Did you try store bought lemon frosting?
51. Lindsey says:

    Can you possibly use whip cream instead of cool whip?
52. Momma Cyd says:

    A stabilized whipped cream would probably work best. Here is a link - https://www.365daysofbakingandmore.com/stabilized-whipped-cream/
53. Lynda Buchholz says:

    Can this be frozen in individual portions?
54. Momma Cyd says:

    Sure, you can freeze it in any size portions.
55. Becca says:

    I made this recipe for Easter and it was a huge success!! I absolutely loved it. I've never made pudding with cool whip before, but I will definitely use it in the future.

    
56. Krys says:

    I make a quick lemon frosting (and chocolate, vanilla) with the instant pudding mix, milk, and Cool Whip. This is the same filling you are using, and I love it so this is a contender for a birthday cake next week - need something easy as it is hot and we are temporarily living in a place with a tiny kitchen, it's not practical for more complicated baking. Thanks!
57. Margaret L says:

    I have made the Éclair Cake many times with vanilla pudding and chocolate frosting on top. This is a nice change! I did add 1-2 tsp. more milk and lemon juice to frosting so easy to spread and added lemon zest. I think this would be delicious with Biscoff cookies instead of graham crackers.

    
58. Momma Cyd says:

    Yes, anything with Biscoff cookies is a win!!