In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined.
Press firmly into a 9×13-inch dish to form the crust. Chill for 20 minutes or bake at 175°C for 8 minutes, then cool.
In another bowl, beat cream cheese and powdered sugar until smooth. Fold in whipped topping.
Spread the cream cheese layer evenly over the crust.
In a separate bowl, whisk pudding mix with cold milk until thickened.
Add lemon zest and spread the pudding over the cream cheese layer.
Refrigerate for about 10 minutes to set slightly.
How to Make
Spread the remaining whipped topping evenly over the pudding layer.
Garnish with lemon zest or extra crumbs for a decorative finish.
Refrigerate for at least 4 hours (overnight is best).
Slice into squares using a clean, sharp knife for neat layers.
Store leftovers covered in the refrigerator.
Variations
Use crushed vanilla or golden cookies instead of graham crackers.
Add fresh berries like raspberries or blueberries between layers.
Make it lighter with low-fat cream cheese and sugar-free pudding.
Add shredded coconut for a tropical twist.
Tips
