Ingredients
- 2 packages (3.4 oz each) instant lemon pudding mix
- 3 cups cold milk
- 1 tub (8 oz) whipped topping, thawed
- Graham crackers (approximately 24 crackers)
- 1/2 cup fresh lemon juice
- Zest of 1 lemon for garnish (optional)
Directions
- 1. In a large mixing bowl, whisk together the lemon pudding mix, lemon juice, and cold milk until the mixture is smooth and starts to thicken.
- 2. Fold in the whipped topping gently until well combined and smooth.
- 3. In a 9×13 inch baking dish, arrange a single layer of graham crackers, breaking them as needed to fit the bottom.
- 4. Spread half of the lemon pudding mixture over the crackers evenly.
- 5. Place another layer of graham crackers on top of the pudding layer.
- 6. Spread the remaining pudding mixture over the second layer of graham crackers.
- 7. Cover with a final layer of graham crackers.
- 8. Chill in the refrigerator for at least 4 hours, or overnight, which allows the graham crackers to soften and the flavors to meld beautifully.
- 9. Garnish with lemon zest before serving, if desired.
Variations & Tips
For those who adore experimenting with flavors, try adding a layer of mixed berries between the layers of crackers for a fruity twist, or substitute lime juice and zest for the lemon to create a tangy lime version. Additionally, a thin layer of cream cheese mixed with powdered sugar spread on the top layer of graham crackers before adding the final pudding layer can introduce a rich, cheesecake-like dimension to the cake.
