- 9-10 Full Honey Graham Crackers 1 and 1/2 cups crumbs
- 1/4 cup White Sugar
- 6 tablespoons Butter
- 2 packages Instant Lemon Pudding Mix 3.9 ounces
- 2 cups Whole Milk
- 1 container Frozen Whipped Topping 8 ounce, Thawed
- Optional: Strawberries
- Optional: 1 Tablespoon Lemon Extract
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In a blender or food processor, place the graham crackers and process/blend until the crackers are all crumbs. Empty the crumbs into a medium sized bowl and stir in 1/4 cup white sugar.
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Soften the butter and combine with the crumb and sugar mixture.
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Spray a pie pan (I use a 9-inch) with nonstick spray and press the cookie crust evenly along the bottom and slightly up the sides. Place in freezer while preparing the filling.
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Briskly whisk the 2 packages of instant pudding mix with the cold milk and whisk for 2 minutes. If desired (stronger lemon flavor) add in the lemon extract here.
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Remove 1 and 1/2 cups of the pudding and place in the bottom of the graham cracker crust. Spread evenly.
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Combine the remaining pudding with half of the whipped topping and spread evenly on top of the lemon pudding.
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With a clean spatula, spread the remaining whipped topping evenly on top.
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Chill in the fridge for at least 3 hours.
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When ready to serve, warm a very sharp knife under hot water, dry, and then make quick clean cuts to serve.
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If desired, serve with fresh strawberries.
Updated on April 18, 2020
Originally Posted On: July 27, 2016