Ingredients:

  • 2 packs (14 oz each) Graham Crackers
  • 4 cups Whipped Topping (such as Cool Whip)
  • 1 package (3.4 oz) Instant Lemon Pudding Mix
  • 2 cups Milk
  • 1 cup Powdered Sugar
  • 2 tablespoons Fresh Lemon Juice
  • 1 teaspoon Lemon Zest (optional)

Instructions:

  1. [Step 1: Prepare the Filling] In a large mixing bowl, whisk together the instant lemon pudding mix and milk until smooth. Allow it to sit for about 5 minutes to thicken. Gently fold in 3 cups of whipped topping until well combined.
  2. [Step 2: Assemble the Cake] On the bottom of a 9x13 inch baking dish, place a single layer of graham crackers. Spread half of the lemon pudding mixture over the graham crackers evenly. Add another layer of graham crackers on top of the pudding mixture. Spread half of the remaining whipped topping over this layer. Repeat by adding another layer of graham crackers followed by the remaining pudding mixture. Top with one final layer of graham crackers and spread the last cup of whipped topping on top.
  3. [Step 3: Prepare and Add Glaze] In a small bowl, whisk together powdered sugar, fresh lemon juice, and optional lemon zest until smooth. Drizzle this glaze over your assembled cake.
  4. [Step 4: Chill] Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 4 hours, preferably overnight to allow flavors to meld.