Ingredients
Equipment
Method
Instructions
- Give your 9×13-inch dish a little spray of nonstick cooking spray. Trust me, you’ll thank yourself when it’s time to slice and serve.
- Make a solid layer of graham crackers on the bottom. Break 'em up as needed to fit. No need to make it look pretty — we’re not building the Taj Mahal here.
- Grab a big ol’ bowl and whisk together the pudding mixes and cold milk. You can use a whisk, a spoon, or even a hand mixer if you’re feeling spry. You want it smooth and starting to thicken — takes about 2 minutes.
- Now, gently fold the Cool Whip into the pudding. Don’t beat the tar out of it — just a soft, sweet fold so it stays nice and airy.
- Spread half the pudding mixture over the crackers. Add another layer of crackers. Spread the rest of the pudding. Top with one final, stubborn layer of crackers. Look at you, building a lemony skyscraper.
- Pop the frosting (after you take off the lid and foil, of course) into the microwave for about 30 seconds. Stir it up good. It should pour nice and easy. Spread it all over the top like you're icing a giant lemon cookie.
- Cover the whole thing with plastic wrap and stick it in the fridge. Leave it alone for at least 12 hours. Overnight’s even better. Trust me — patience makes perfect here.
- When you’re ready, cut yourself a big ol’ square and grab a fork. It’s creamy, cool, lemony, and a little bit addictive. I like mine with a big glass of iced tea — but you do you.