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)
Preparation
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.