Ingredients:
8 ounces Cool Whip
2 packages (3.4 ounces each) instant lemon pudding mix
8 ounces of softened cream cheese
2.5 cups of milk
1/2 cup of lemon juice
1 teaspoon of vanilla extract
14 ounces of graham crackers
Instructions:
Prepare the Lemon Filling: In a large bowl, blend the softened cream cheese until smooth. Add the instant lemon pudding mix, lemon juice, and vanilla extract. Mix until combined. Gradually pour in the milk, continuing to mix until the mixture is smooth and thickened.
Layer the Cake: In a 9×13 inch baking dish, place a single layer of graham crackers, breaking them as needed to fit. Spread half of the lemon filling over the graham crackers evenly. Add another layer of graham crackers on top of the lemon filling. Spread the remaining lemon filling over the second layer of graham crackers. Finish with a final layer of graham crackers.
Add Topping: Spread the whipped topping over the top layer of graham crackers, covering the cake evenly.
Chill: Refrigerate the cake for at least 4 hours, or overnight, to allow the graham crackers to soften and the flavors to meld together.
Serve: Once chilled and set, cut into squares and serve. Optional: garnish with lemon zest or thin lemon slices for added flair.
Enjoy the cool, lemony layers of your No Bake Lemon Icebox Cake as a delightful finish to any meal, or as a sweet snack to brighten your day!
