Description

This no-bake lemon dessert will become a quick favorite, and it’s an excellent option for those who love simple yet indulgent treats. Imagine layers of delicate graham crackers softened under a rich and creamy lemon pudding, topped with a tangy lemon curd and fresh raspberries.

Ingredients

Scale

2 (3.4 oz) boxes instant lemon pudding mix
3 cups cold milk
1 (8 oz) container whipped topping, thawed
1 (16 oz) package graham crackers
1 cup prepared lemon curd
Fresh raspberries (optional, for garnish)

Instructions

Begin by whisking together the lemon pudding mix and cold milk in a large bowl until it becomes smooth and starts to thicken. Allow the mixture to rest for about 5 minutes.
When your pudding is satisfactorily thickened, delicately fold in the thawed whipped topping.
In a 9×13 inch baking dish, place a single layer of graham crackers. Spread half of your lemon pudding mixture evenly over this graham cracker foundation.
Proceed with another layer of graham crackers on top of the initial pudding layer. Cover this with the remaining pudding mixture, smoothing it to cover every cracker piece thoroughly. Top with a final layer of graham crackers.
Finish the construction with an even spread of lemon curd over the final graham cracker layer.
Cover the baking dish with foil or plastic wrap and refrigerate for at least 4 hours, though overnight chilling is optimal.
Prior to serving, embellish its surface with fresh raspberries, making every bite both delightful and visually appealing.

Notes

Ensure the pudding is adequately thickened before folding in the whipped topping to prevent a watery texture. Keep the cake refrigerated until serving to maintain its structure and refreshing taste.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert

Nutrition

Calories: 290 kcal
Sodium: 220 mg
Protein: 4 g