Description
A delightful no-bake cake that layers graham crackers with creamy lemon pudding and whipped topping.
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
Instructions
- Start by whisking the instant lemon pudding mixes with cold milk for about 2 minutes until thickened.
- Next, gently fold in the thawed whipped topping and powdered sugar, adding lemon zest for more flavor.
- Now, grab your 9×13-inch dish and place the graham crackers at the bottom, trimming them to fit if necessary.
- Spread half of the lemon pudding mixture over the graham crackers, covering them completely.
- Layer another set of graham crackers on top of the pudding mixture.
- Pour the remaining lemon pudding mixture over the second layer and smooth it out.
- Finish with one last layer of graham crackers.
- Cover and refrigerate for at least 4 hours or ideally overnight to set.
- Just before serving, garnish with fresh lemon slice medallions.
Notes
For an extra treat, serve with a dollop of whipped cream or fresh berries.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: no-bake dessert, lemon dessert, summer cake, easy cake recipe