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Ingredients:
1 box graham crackers, 14.4 oz
2 boxes instant lemon pudding, 3.4 oz each
3 1/2 cups milk
1 container Cool Whip, 8 oz, thawed
1 can lemon frosting, 16 oz
Instructions:
Lightly grease a 9×13 pan with cooking spray.
Place a layer of graham crackers across the bottom of the pan, breaking pieces if needed to cover the surface.
In a large bowl, mix the lemon pudding with the milk and beat for about 2 minutes, until it begins to thicken.
Gently fold in the thawed Cool Whip until the filling is smooth, creamy, and fluffy.
Spread half of the lemon pudding mixture over the graham crackers.
Add another layer of graham crackers on top, then spread the remaining pudding mixture evenly over them.
Finish with one final layer of graham crackers.
Warm the lemon frosting in the microwave for 30 to 40 seconds, just until pourable. Stir well, then pour it over the top layer and spread evenly.
Cover the cake and refrigerate for at least 12 hours. This step is important because it allows the graham crackers to soften and the layers to set beautifully.
Helpful Tips
For the best flavor and texture, chill the cake overnight before slicing.
Add fresh lemon zest on top before serving for a brighter lemon flavor and a prettier finish.
For clean slices, dip a sharp knife in hot water, wipe it dry, and cut carefully.
Serve with a little whipped cream, fresh berries, or a drizzle of lemon curd if you want to make it extra special.
Store leftovers covered in the refrigerator for 3 to 4 days.
You can also freeze slices for later. Wrap them well, freeze for up to 2 months, and thaw overnight in the refrigerator before serving.
