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  • 2 3.5oz instant lemon pudding mix (dry, unprepared)
  • 2 1/2 cups milk
  • 1 TBS lemon zest
  • 8 oz cool whip (thawed, divided)
  • 3 1/2 sleeves graham crackers


  • Place a layer of graham crackers, into the bottom of a 9x13 pan. Set the graham crackers side by side to cover the whole bottom of the pan. Break graham cracker pieces as needed to fill the whole pan. 

  • Stir together your dry pudding mix and milk in a large bowl for about 2 minutes till it starts to thicken. 

  • Fold in the lemon zest and 1/2 cup of the cool whip until mixed throughout. Set aside.
  • Carefully spread half of the pudding mixture over the top of the graham crackers. Spread evenly to the edges. 

  • Place another layer of graham crackers to cover the pudding completely and go to the edges of the pan. 

  • Spread the remaining pudding over the top of the graham crackers, evenly to the edges.
  • Add final layer of graham crackers, placed evenly over the pudding.

  • Spread remaining cool whip over the top of the final layer of graham crackers, evenly to the edges. 

  • Cover the cake with plastic wrap and set in the fridge for 4 hours, up to overnight. 

  • **Or place ice box cake in the freezer. Remove from freezer and allow to come to room temperature for about 15 minutes before serving.

  • Slice and serve.