Easy No-Bake Lemon Pie Dessert

Graham Cracker Crust

• Melt butter in microwave, set aside.
• Process your graham crackers in a food processor (or place them in a large ziploc bag and use a rolling pin to crush them) until you have fine, sandy crumbs.
• Add the graham cracker crumbs and sugar directly into the graham crackers and toss the ingredients together until all of the crumbs are moistened and the mixture is well-combined.
• Press the graham cracker mixture evenly across the bottom of the baking dish and place it in the fridge or freezer to firm up while preparing the pudding.

Lemon Layers & Whipped Cream Layer

• In a mixing bowl, whisk together the contents of the lemon pudding packages, milk, and lemon zest. Continue whisking until the pudding thickens.
• Measure out 1 1/2 cups of prepared lemon pudding and spread it evenly over the chilled graham cracker crust.
• Next, measure out 1 ½ cups of whipped cream and fold into the remaining lemon pudding in the mixing bowl. Spread this layer of whipped lemon cream topping evenly over the pudding layer.
• Gently spread out the remaining whipped topping onto the lemon cream layer. Be careful not to mix into the layers below.
• Chill the lemon pie in the refrigerator or freezer until set about an hour or so or chill overnight. Top with lemon zest and serve.