No-Bake Lemon Eclair Cake

No-Bake Lemon Eclair Cake is as refreshing as a Spring Day. Start with a layer of graham crackers, layer pudding, more crackers and finish off with the fruit topping of your choice. You can use cherry, blueberry, peach..... whatever is your favorite. Refrigerate 8 hours or overnight before serving.( if you can stay out of it.) 🤪 Ingredients 1  8-ounce  container frozen whipped topping, such as Cool Whip, thawed , Dream Whip or Homemade Whipped Topping 2  3.4-ounce packages  instant vanilla pudding ( I use real Jello Pudding for this 2 1/2 cups  cold whole milk 1  14.4-ounce box  graham crackers . I do not recommend cinnamon flavored. 2  21-ounce cans  lemon pie filling or pie filling of your choice or canned lemon frosting Instructions Whisk 2 (3.4-ounce) packages instant vanilla pudding and 2 1/2 cups cold whole milk together in a large bowl until smooth and beginning to thicken, 1 to 2 minutes. Add 1 thawed (8-ounce) container frozen whipped topping and fold together with a flexible spatula just until combined. Arrange about 1 sleeve graham crackers in a single, tight layer in the bottom of a 9x13-inch baking pan (about 2 inches high), breaking the crackers as needed to fit. Spread half of the pudding mixture (about 2 1/2 cups) evenly over the graham crackers. Arrange a second layer of graham crackers on top. Spread the remaining pudding mixture over the graham crackers. Finish with a third layer of graham crackers. You might not have enough graham crackers to completely cover the top, but space them as evenly as possible. Spread 2 (21-ounce) cans lemon pie filling over top layer of crackers. cover with Saran Wrap and refrigerate at least 8 hours before serving, or overnight. enjoy #cookingchannel #southerncooking #nobakedessert #allthingsfood #dessertrecipe #iceboxdessert #cooking #easyhomemaderecipe #easyrecipe #newyoutubecookingvideo #lemonpiefilling #grahamcrackers