DESSERT
Total Time: 12 hrs, 15 mins
Prep Time: 15 mins
Chill Time: 12 hrs
Yield: 12 servings
INGREDIENTS
- 1, 14.4-ounce box graham crackers
- 2, 3.4-ounce boxes lemon instant pudding
- 3-½ cups whole milk
- 1, 8-ounce container whipped topping, defrosted
- 1, 16-ounce can lemon frosting
- Small block of chocolate for garnish
DIRECTIONS
- Spray bottom of the 9x13 pan with cooking spray.
- Line bottom of pan with ⅓ of the graham crackers.
- In a medium bowl, beat pudding mix with milk for 3 minutes. Fold in whipped topping.
- Pour one half of pudding mixture over graham crackers.
- Place a second layer of graham crackers over topping, then pour second layer of pudding mix over crackers.
- Place third layer of graham crackers over pudding mix.
- Heat lemon frosting in microwave for 30 seconds. Pour over top of cake.
- Chill in fridge for at least 12 hours.
- Before serving, grate chocolate over top of cake.