Lemon Icebox Cake

Ingredients

• 3 cups whole milk
• ½ cup fresh lemon juice
• 2 3.4 ounce packages lemon instant pudding mix
• 16 ounces whipped topping thawed, divided
• 1 box (3 sleeves, 14.4 ounces) graham crackers

Instructions

1. 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.
2. To a 9×13 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.
3. Spread ⅓ of the pudding over the graham crackers. Repeat 2 times, then spread one last layer of graham crackers to cover completely.
4. 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.
5. Decorate with crushed up graham crackers, whipped cream, and slices of lemon or fresh raspberries with lemon zest (optional). Slice and serve.