2 pkg lemon pudding mix
1 8 oz. container Cool Whip
3 C whole milk
1 16 oz. package graham crackers
1/2 C (1 stick) butter, softened
2 C powdered sugar
2 Tbsp milk
2 Tbsp lemon juice
Line a 9x13 baking pan with parchment paper or aluminum foil.
Cover with one layer of graham crackers, breaking into smaller pieces to fill gaps.
In a large bowl, combine pudding mix, Cool Whip, and milk. pour half of mixture evenly over grahams.
Add another layer of graham crackers. Top with remaining pudding mixture and another layer of graham crackers.
In a separate bowl, combine butter, powdered sugar, milk, and lemon juice.
Spread frosting evenly over cake, cover, and freeze for 4 hours, or overnight.
No-Bake Lemon Icebox Cake