Lemon No-Bake Cake (Print Version)
# Ingredients:
01 -
1 (14.4-oz) package graham crackers.
02 -
2 (3.4-oz) packets instant lemon pudding.
03 -
3½ cups cold milk.
04 -
1 (8-oz) tub Cool Whip, defrosted.
05 -
1 (16-oz) can lemon frosting.
# Instructions:
01 -
Lightly coat the bottom of a 9x13 dish with non-stick spray so serving is a breeze.
02 -
Lay down a foundation using a third of the graham crackers across the bottom of the dish.
03 -
Grab a bowl and dump in the lemon pudding mix with the milk. Beat with your hand mixer for about 2 minutes till it's nice and smooth. Then gently mix in the soft Cool Whip using a spatula, making sure it's all blended without squashing the fluffiness.
04 -
Dump half the fluffy pudding mix onto your graham cracker base and smooth it out flat with a spatula.
05 -
Put another layer of whole graham crackers on top of your pudding to add some crunch and support.
06 -
Dump the rest of your pudding mix on those graham crackers and smooth it all the way to the edges.
07 -
Add one last layer of graham crackers on top to seal everything together.
08 -
Take the lid off your lemon frosting and pop it in the microwave for about 30-40 seconds until it's runny but not hot.
09 -
Pour the warm frosting all over the top graham crackers and spread it around to cover everything.
10 -
Stick the whole thing in your fridge for at least 12 hours or overnight so all the flavors can mingle.
# Notes:
01 -
You'll get the yummiest results if you make this treat the day before and let it sit in the fridge overnight.
02 -
Any extras can go back in the fridge to stay fresh, though they probably won't last long!