No-bake Lemon Eclair Cake (Print Version)

# Ingredients:

01 - 1 (14.4-oz) box graham crackers.
02 - 2 (3.4-oz) boxes instant lemon pudding.
03 - 3½ cups milk.
04 - 1 (8-oz) container Cool Whip, thawed.
05 - 1 (16-oz) can lemon frosting.

# Instructions:

01 - Lightly spray the bottom of a 9x13 pan with cooking spray to ensure easy serving.
02 - Construct a base by arranging one-third of the graham crackers as the first layer at the pan's bottom.
03 - In a mixing bowl, combine the lemon pudding mix and milk. Using a hand mixer, blend at medium speed for 2 minutes until smooth. Gently fold in the thawed Cool Whip with a spatula, integrating entirely without deflating the fluffy cream.
04 - Pour half of this creamy pudding mixture over the layer of graham crackers, spreading it evenly with a spatula.
05 - Add another layer of whole graham crackers over the pudding mixture to create structure and crunch.
06 - Pour the remaining pudding mixture over this new graham cracker layer, smoothing it out to the edges.
07 - Finish with a final layer of graham crackers on top to hold the cake together.
08 - Warm up the lemon frosting by removing its lid and heating it in the microwave for 30-40 seconds until pourable but not too hot.
09 - Cascade the warm lemon frosting over the top layer of graham crackers, spreading to cover completely.
10 - Place the cake in the refrigerator and let it chill for at least 12 hours or overnight for best flavor fusion.

# Notes:

01 - This dessert is best prepared the night before and left to chill overnight to enhance its flavors.
02 - Store any leftovers (if there are any!) in the refrigerator to maintain freshness.