Same general concept as an eclair cake, this is an easy dessert to throw together the day before, and then feed a crowd with something sweet and tart and delicious! Ideally you’re eating it with a bunch of friends and won’t have many leftovers, but if you do, even by day 10 or 12 so (I live alone!) it still tastes just as good, there’s just a tiny bit of liquid separating out by then.

Ingredients:

• 2 3.4 ounce packages instant Jell-o Lemon Pudding Mix, dry
• 3 1/2 cups whole milk
• 2 8 ounce containers frozen whipped topping, thawed, divided
• 1 14 ounce package graham crackers
• 1 1/2 cups lemon curd

In a large bowl, beat together the pudding mixes and milk with an electric mixer for several minutes until thickened. If your mixer is leaving tracks in the pudding, you’re probably good.

Use a rubber spatula to gently fold 12 ounces of the whipped topping into the pudding until completely mixed.

Arrange a single layer of graham crackers in the bottom of a 9×13″ pan.

Compare with the top layer – the slight widening of the pan means you can fit more grahams way better in your top layer.

Spread half the pudding mixture over the graham crackers, followed by half of the lemon curd.

Repeat grahams, pudding, curd. Top with a final layer of graham crackers, then spread the remaining whipped topping evenly on top.

Cover and refrigerate at least 8 hours before serving. The graham crackers will have become softened by the pudding, and will cut easily with a spatula/server. Top with berries, if desired, for serving.

Lemon Ice-Box Cake

From My Baking Addiction.

• 2 3.4 ounce packages instant Jell-o Lemon Pudding Mix, dry
• 3 1/2 cups whole milk
• 2 8 ounce containers frozen whipped topping, thawed, divided
• 1 14 ounce package graham crackers
• 1 1/2 cups lemon curd

In a large bowl, beat together the pudding mixes and milk with an electric mixer for several minutes until thickened. Use a rubber spatula to gently fold 12 ounces of the whipped topping into the pudding until completely mixed.

Arrange a single layer of graham crackers in the bottom of a 9×13″ pan. Spread half the pudding mixture over the graham crackers, followed by half of the lemon curd. Repeat grahams, pudding, curd. Top with a final layer of graham crackers, then spread the remaining whipped topping evenly on top. Cover and refrigerate at least 8 hours before serving. Top with berries, if desired, for serving.