Description
A refreshing no-bake dessert with creamy lemon filling and crispy graham crackers, perfect for warm days.
Ingredients
- 1 box graham crackers
- 2 (3.4 oz) boxes instant lemon pudding
- 3 ½ cups milk
- 1 (8 oz) container frozen whipped topping, thawed
- 1 cup powdered sugar
- 1 tsp vanilla extract
- ½ cup lemon juice
- Zest of 1 lemon
Instructions
- Combine the pudding: In a medium bowl, whisk together the instant lemon pudding mix and milk until well combined. Let it sit for about 5 minutes to thicken.
- Add whipped topping: Gently fold in the thawed whipped topping until you get a smooth and creamy texture.
- Make the lemon mixture: In a separate bowl, mix together the powdered sugar, vanilla extract, lemon juice, and lemon zest.
- Combine mixtures: Add the lemon mixture to your pudding mixture, stirring until everything is fully combined.
- Layer with graham crackers: In a 9×13 inch dish, layer the bottom with graham crackers.
- Spread half of the lemon pudding mixture over the graham crackers.
- Add another layer of graham crackers and the remaining pudding mixture on top.
- Chill before serving: Cover and refrigerate for at least 4 hours (or overnight) before serving.
Notes
Garnish with lemon zest or whipped cream for enhanced presentation. The dessert keeps well in the refrigerator for up to five days.