Directions:
Prep the Pan: Begin by preparing a 9×13 pan with cooking spray to prevent sticking. Line the bottom of the pan with a layer of graham crackers, ensuring they cover the surface evenly.
Prepare the Lemon Pudding: In a large mixing bowl, combine the instant lemon pudding mix with milk. Using a hand mixer or whisk, beat the mixture for approximately 2 minutes until it thickens and becomes smooth and creamy.
Incorporate Cool Whip: Gently fold in the thawed Cool Whip into the lemon pudding mixture until well combined. The Cool Whip adds a light and fluffy texture to the pudding, creating a decadent filling for the cake.
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