Lemon Eclair Cake

Step 1

Lightly spray a 9x13 baking dish with nonstick cooking spray.

Step 2

Line the bottom of the prepared baking dish with the whole graham crackers. I was able to fit 9 crackers per layer.

Step 3

Add the cold milk to a large mixing bowl. Sprinkle both instant lemon pudding mixes over the cold milk. Use a handheld mixer on medium to blend the milk and pudding mix for 1½ to 2 minutes or until the pudding begins to thicken.

Step 4

Fold in the thawed whipped topping.

Step 5

Use an offset spatula to evenly spread ½ of the pudding mixture over the bottom layer of graham crackers.

Step 6

Lay another layer of graham crackers over the pudding layer.

Step 7

Evenly spread the remaining pudding over the graham crackers.

Step 8

Lay the final layer of graham crackers over the top of the pudding.

Step 9

Remove the lids and foil seals from the containers of lemon frosting. Heat in the microwave for 45 seconds. Stir the melted frosting and pour over the top layer of graham crackers. Use an offset spatula to spread the frosting evenly.

Step 10

Chill in the refrigerator for 8 hours to overnight.

Step 11

When you are ready to serve, use a sharp knife to cut 3 slices x 4 slices. If you choose to garnish the slices, place 1 slice of lemon per slice and 1 to 2 fresh mint leaves per slice.