Lemon Icebox Cake

Ingredients

• 1 package graham crackers
• 1 package (8 ounces) cream cheese, softened
• 2 packages (3-1/3 ounces each) instant lemon pudding mix
• 2-1/2 cups 2% milk
• 1 carton (16 ounces) frozen whipped topping, thawed
• 2 tablespoons grated lemon zest

Directions

1. In a large bowl, beat softened cream cheese, pudding mix and 1 tablespoon of lemon zest until blended. Gradually beat in milk until smooth. A good hand mixer will make this job easy.
2. Fold in the thawed whipped topping.
3. Arrange the crackers in an ungreased 13-by-9-inch dish. Make sure your pan is at least 2 inches deep to accommodate all the filling. Then spread a third of the lemon mixture over the crackers and repeat twice more.
4. Sprinkle with the remaining tablespoon of lemon zest. Refrigerate, covered, for, 8 hours or overnight.