• 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.
• Soften the butter and combine with the crumb and sugar mixture.
• 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:

• 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.
• Remove 1 and 1/2 cups of the pudding and place in the bottom of the graham cracker crust. Spread evenly.
• Combine the remaining pudding with half of the whipped topping and spread evenly on top of the lemon pudding.
• With a clean spatula, spread the remaining whipped topping evenly on top.
• Chill in the fridge for at least 3 hours.
• When ready to serve, warm a very sharp knife under hot water, dry, and then make quick clean cuts to serve.
• If desired, serve with fresh strawberries.