Prep Time 15 minutes minutes
Chilling Time 4 hours hours
Total Time 4 hours hours 15 minutes minutes
In a large bowl, combine milk with lemon juice and lemon pudding and mix until the pudding thickens (1-2 minutes). Gently fold in 8 ounces of the whipped topping.
To a 9x13 inch pan, add a layer of graham crackers. You may need to break a few to fit them in and cover the whole bottom of the pan.
Spread ½ of the pudding over the graham crackers. Repeat 1 time, then spread one last layer of graham crackers to cover completely.
Spread the remaining whipped topping as the final layer to the edges. Cover with plastic wrap and chill in the fridge for 4-6 hours and preferably overnight.
Decorate with crushed up graham crackers, whipped cream, and slices of lemon or fresh raspberries with lemon zest (optional). Slice and serve.
- The layers go in this order: Graham crackers, lemon filling, graham crackers, lemon filling, graham crackers, and finally whipped topping.
- For easy slicing: Run a large knife under hot water, then dry it off before each cut.
- Make ahead: You can make this recipe up to 3 or 4 days ahead of time. The graham crackers will get softer the longer you store it though. If you'd like them to still have some crunch, eat this icebox cake within 12 hours.
- To Store: This can be kept covered in the fridge for 3-4 days. The graham crackers will get softer the longer it's stored.
Calories: 180kcal | Carbohydrates: 29g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 20mg | Sodium: 81mg | Potassium: 357mg | Fiber: 1g | Sugar: 19g | Vitamin A: 276IU | Vitamin C: 4mg | Calcium: 176mg | Iron: 1mg