milk
lemon zest (Invest in a microplane to get fresh lemon zest)
whipped topping
and graham crackers
First whisk together the lemon pudding mix (not made into pudding already) with 1 1/2 cups milk. (The box will say 2 cups, but for this recipe you’ll only need 1 1/2 cups). Then gently fold in 1 tablespoon lemon zest and 2 cups whipped topping. If you like a stronger lemon flavor, feel free to use 2 tablespoons of lemon zest instead. Line an 8×8 inch square pan with aluminum foil. Place a layer of graham crackers on the bottom of the pan. You might need to trim/break the crackers so the whole bottom is covered. Then spread 1/2 of the lemon mixture over top. Repeat the process with a layer of graham crackers, and then the rest of the lemon filling. Add a layer of graham crackers over top. Then spread 1 cup of whipped topping over top. The cake then goes in the fridge or freezer for at least 4 hours to set. Place it in the freezer to get a firmer and more like ice cream taste.