No-Bake Lemon Eclair Cake

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Ingredients:
2 (3.4 oz) boxes instant lemon pudding mix
3 cups cold milk
1 (8 oz) container whipped topping, thawed
1 (16 oz) package graham crackers
1 cup prepared lemon curd
Fresh raspberries for garnish
Directions:
In a large bowl, whisk together the lemon pudding mix and cold milk until smooth and thickened. Let it sit for 5 minutes to set.
Gently fold in the whipped topping until fully incorporated.
In a 9×13 inch baking dish, arrange a single layer of graham crackers, breaking them as needed to fit.
Spread half of the lemon pudding mixture over the graham crackers.
Add another layer of graham crackers on top of the pudding mixture.
Spread the remaining lemon pudding mixture over the second layer of graham crackers.
Top with a final layer of graham crackers.
Spread the lemon curd 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, garnish with fresh raspberries.
Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 4 hours 15 minutes
Kcal: 320 kcal | Servings: 12 servings

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