I hope you all had a fantastic Easter holiday last weekend.
So, is everybody getting spring fever now? Are all of the kids getting antsy? How much school do kids have left in your area? It seems like they all get done around here by the 15th of May or so.
That’s waaay sooner than school used to let out when I was a kid. I remember going some years until about June 6th, and then starting again around the 1st of September.
As I’ve mentioned countless times before, I’m a real fall and winter kind of gal. The scarves are fabulous, the desserts are apple-based, and the the nights are crisp. It’s my kind of weather.
But how does the old saying go? “One cannot live on bread alone”…well, actually maybe I could. Anyhoo, similarly you could probably say something like “One cannot live on colder temperatures alone.” Because yes, even me, who is forever drawn to hats and mittens, is officially ready for spring and summer. 😀
The grass is green. The garden is ready to be planted. And my lace-up espadrilles are begging to be worn! 🙂
So to celebrate spring and all things sunshine, I bring you yet another lemon dessert. This week it’s lemon icebox cake, aka lemon eclair cake.
I’m guessing the reason why its alternative name is eclair cake has to do with the custardy filing. Mmm, mmm, good! And let’s just say if you’re obsessed with pretty layers in desserts, this is the cake for your. Gotta love those layers!
I once saw a chocolate eclair cake made on America’s Test Kitchen, although I think they pretty much shunned the use of graham crackers. After the success of this cake I pretty much think I need to whip up the chocolate version sometime.
- For cake base:
- 2 (3.5 oz) packages instant lemon pudding mix
- 1 (8 oz) container whipped topping
- 3 cups whole milk
- 1 (16 oz) package graham crackers
- For frosting:
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tbsp. whole milk
- 2 tbsp. lemon juice
- 1 tsp grated lemon zest
- Spray a 9x13 pan with cooking spray and set aside.
- In a large bowl whisk together the pudding mixes, whipped topping, and milk until totally combined.
- Place a single layer of graham crackers in the bottom of the 9x13 pan, breaking some crackers up into smaller pieces if you have to to make them fit in one even layer.
- Spread half of the pudding mixture over the graham crackers. Place another single layer of graham crackers over that.
- Layer the last half of the pudding on top, then place another layer of graham crackers over it.
- To make the frosting, mix all of the frosting ingredients together until completely combined. Spread frosting on top of the cake, and refrigerate for at least four hours to set up. Keep leftovers in the fridge.