1. 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.

2. Soften the butter and combine with the crumb and sugar mixture.

3. 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.

Filling:

1. 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.

2. Remove 1 and 1/2 cups of the pudding and place in the bottom of the graham cracker crust. Spread evenly.
3. Combine the remaining pudding with half of the whipped topping and spread evenly on top of the lemon pudding.

4. With a clean spatula, spread the remaining whipped topping evenly on top.

5. Chill in the fridge for at least 3 hours.

6. When ready to serve, warm a very sharp knife under hot water, dry, and then make quick clean cuts to serve.

7. If desired, serve with fresh strawberries.