Ingredients
2 (3.4 oz) boxes of instant lemon pudding mix
3 cups cold milk
1 (8 oz) container of whipped topping (Cool Whip), thawed
1 tsp lemon zest (optional)
1 package graham crackers
1 (16 oz) can of lemon pie filling
1 tbsp powdered sugar (optional, for garnish)
Directions
Prepare the Lemon Pudding:
In a large bowl, whisk together the instant lemon pudding mix and cold milk for about 2 minutes, or until the pudding starts to thicken.
Gently fold in the whipped topping and lemon zest (if using) until well combined.
Layer the Graham Crackers:
In a 9×13-inch baking dish, arrange a single layer of graham crackers, breaking them as needed to fit.
Add the Pudding Layer:
Spread half of the lemon pudding mixture over the graham crackers, smoothing it out evenly.
Repeat the Layers:
Add another layer of graham crackers on top of the pudding layer.
Spread the remaining lemon pudding mixture over the second layer of graham crackers.
Top with Lemon Pie Filling:
Add a final layer of graham crackers.
Spread the lemon pie filling evenly over the top layer of graham crackers.
Chill:
Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or overnight. This allows the graham crackers to soften and the flavors to meld together.
Garnish and Serve:
Before serving, you can sprinkle the top with powdered sugar for an extra touch of sweetness.
Cut into squares and serve chilled.
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