A creamy no-bake lemon icebox cake layered with graham crackers, lemon pudding, and whipped topping. The perfect refreshing dessert for summer!

6.8 ounces lemon instant pudding mix (2 boxes)

3 cups whole milk

16 ounces whipped topping, thawed and divided

14.4 ounce graham crackers (1 box)

Fresh lemons (optional)

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1. In a large bowl, whisk instant pudding mix and milk together for 2 minutes.

2. Fold in one container (8 ounces) of whipped topping.

3. Cover the bottom of a 9 x 13 baking dish with a single layer of graham crackers, breaking as needed to cover.

4. Add half of the pudding mixture and spread evenly.

5. Repeat with another layer of graham crackers and the remaining pudding mixture.

6. Top with a final layer of graham crackers and the rest of the whipped topping.

7. Cover and refrigerate overnight, or for at least 4 hours.

8. Top with lemon slices and/or lemon zest before serving, if desired.

Store covered in the refrigerator for up to 4 days.

Optional: add a swirl of lemon curd or fresh berries between layers for variation.