A light and refreshing dessert combining the rich, creamy texture of eclairs with a zesty lemon flavor, layered with graham crackers and a creamy lemon filling.
Ingredients
Scale:
1 (8 oz) package cream cheese, softened
1 (3.4 oz) box instant lemon pudding mix
2 cups cold milk
1 (8 oz) container whipped topping, thawed
1 (14.4 oz) box graham crackers
1 cup powdered sugar (optional)
Additional whipped topping for serving
Grated lemon zest or lemon slices for garnish
Instructions
In a medium mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
Add the instant lemon pudding mix and cold milk, then beat on low speed for about 2 minutes until well combined.
Gently fold in the thawed whipped topping until fully integrated.
In a rectangular dish, arrange a layer of graham crackers at the bottom.
Spread half of the creamy lemon filling over the graham crackers.
Add another layer of graham crackers on top, followed by the remaining creamy lemon filling.
Finish with a final layer of graham crackers, and sprinkle powdered sugar on top if desired.
Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
