Description
A creamy, delightful no-bake dessert featuring layers of graham crackers, zesty lemon pudding, and fluffy whipped topping, perfect for warm days and family gatherings.
Ingredients
Scale
- 1 box (14.4 ounces / 408 grams) graham crackers
- 2 boxes (3.4 ounces / 96 grams each) instant lemon pudding mix
- 3 cups cold milk
- 1 container (8 ounces / 226 grams) frozen whipped topping, thawed
- 1 cup powdered sugar
- Zest of 1 lemon
- Fresh lemon slices for garnish
Instructions
- Whisk the instant lemon pudding mixes with cold milk for about 2 minutes, until the mixture thickens and becomes smooth.
- Fold in the thawed whipped topping and powdered sugar, ensuring even distribution and adding lemon zest for an extra citrusy aroma.
- Create the first layer in a 9×13-inch dish by placing the graham crackers, trimming edges if necessary.
- Spread half of the lemon pudding mixture over the initial graham cracker layer, ensuring complete coverage.
- Place another set of graham crackers atop the pudding for the second layer.
- Spread the remaining lemon pudding mixture across the second graham cracker layer, smoothing it out with a spatula.
- Finish with a final graham cracker layer on top for a clean appearance.
- Cover the dish and refrigerate for at least 240 minutes, preferably overnight.
- Garnish with fresh lemon slice medallions before serving.
Notes
This cake is best when made ahead of time, allowing the flavors to develop and the crackers to soften. Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg