· 2 (3.4 oz) boxes of instant vanilla pudding mix
· 3 ½ cups whole milk
· 8 oz Cool Whip (or an equal amount of homemade whipped cream), thawed
· 1 box (14.4 oz) graham crackers
· 1 can (16 oz) pre-made chocolate frosting (or a simple homemade ganache: 1 cup chocolate chips + 1/2 cup heavy cream, heated until melted)

Instructions:

Make the Filling: Whisk the pudding mix and milk for 2 minutes until it thickens. Let it sit for 5 minutes, then fold in the Cool Whip.
Layer the Cake: In a 9×13 inch pan, place a single layer of graham crackers. You may need to break some to fit.
Spread half of the pudding mixture over the crackers.
Add another layer of graham crackers, then the remaining pudding mixture.
Top with a final layer of graham crackers.
Top with “Frosting”: Warm the canned frosting in the microwave for 15-20 seconds to make it pourable (or pour your warm ganache over the top). Spread it evenly.
Chill: Cover and refrigerate for at least 4 hours, or overnight. This is crucial for the graham crackers to soften into a cake-like texture.
No-Bake Lemon Icebox Cake
Bright, tangy, and refreshing—perfect for a summer gathering or a potluck.

Why it’s great for a crowd: The light, citrusy flavor is a perfect palate-cleanser after a heavy meal.

Ingredients:

· 2 (3.4 oz) boxes of instant lemon pudding mix
· 3 cups cold milk
· 8 oz Cool Whip (or homemade whipped cream)
· 1-2 lemons, zested and juiced
· 1 box (11 oz) Nilla Wafers or similar tea biscuits
· Sliced lemons and mint for garnish (optional)

Instructions: