No-Bake Lemon Eclair Cake Delight

In a large bowl, whisk together the instant lemon pudding mix and cold milk until smooth and thickened, about 2 minutes.

Gently fold in the whipped topping until well combined.

In a 9×13-inch baking dish, arrange a single layer of graham crackers to cover the bottom.

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

Add another layer of graham crackers on top of the pudding mixture.

Spread the remaining lemon pudding mixture over the graham crackers.

Top with a final layer of graham crackers.

Spread the lemon pie filling evenly over the top layer of graham crackers.

Cover and refrigerate for at least 4 hours or overnight to allow the flavors to meld and the graham crackers to soften.

Before serving, sprinkle lemon zest over the top for a bright, fresh garnish if desired.

Prep Time: 20 minutes | Chilling Time: 4 hours | Total Time: 4 hours 20 minutes

Kcal: 300 kcal per serving | Servings: 12 servings