Can I use homemade whipped cream instead of Cool Whip?

Yes. Use stabilized whipped cream if you want it to hold up better over several days. Regular whipped cream works, but it may deflate faster.

Can I make this gluten-free?

Absolutely—swap graham crackers for gluten-free graham-style crackers or crushed gluten-free cookies. The rest stays the same.

How do I reduce the sugar?

Use a sugar-free instant pudding mix and a lighter whipped topping to cut sugar. The texture changes slightly, but it still works.

Can I add alcohol (like limoncello)?

A splash of limoncello can be lovely—mix it into the pudding mixture, but don’t overdo it (a tablespoon or two). Keeps the structure intact.

What’s the difference between this and a lemon lush?

A lemon lush usually includes a cream cheese layer and sometimes a baked crust; this one keeps things simple—pudding + Cool Whip + grahams—so it’s lighter and truly no-bake.

Easy No-Bake Lemon Dessert — Light & Creamy

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A breezy, no-bake lemon layered cake made with instant lemon pudding, milk, whipped topping, and graham crackers. Chill until set for bright, creamy slices — perfect for warm-weather gatherings.

Author: Irma
Prep Time: 15 minutes
Chill Time: 4 hours
Total Time: 4 hours 15 minutes
Yield: 15 servings 1x
Category: Dessert

Ingredients

Scale

6.8 oz instant lemon pudding mix (2 boxes)
3 cups milk (whole milk recommended)
16 oz thawed whipped topping (divide into two 8-oz portions)
14.4 oz graham crackers (about 1 box)
Fresh lemon slices or zest (optional, for garnish)

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Instructions

In a large mixing bowl, whisk the lemon pudding mixes into the milk for about 2 minutes, until smooth and slightly thickened.
Gently fold one 8-ounce portion of the whipped topping into the pudding until the mixture is light and uniform. Keep the fold gentle so the filling stays airy.
Line the bottom of a 9×13-inch baking dish with a single layer of graham crackers. Break crackers as needed so the layer covers the entire surface.
Spoon half of the pudding mixture over the crackers and spread it into an even layer.
Add another full layer of graham crackers on top of the pudding, then spread the remaining pudding mixture over that layer.
Finish with a final graham cracker layer, then spread the remaining whipped topping across the top. Smooth it out for a neat finish.
Refrigerate for at least 4 hours, though overnight refrigeration gives the best texture — the crackers soften to cake-like layers and the filling firms up.
Before serving, garnish with lemon slices or a sprinkle of lemon zest if you like. Cut into squares and serve chilled.

Notes

Storage
- Keep covered in the refrigerator for up to 4 days. For longer storage, freeze individual portions (well wrapped) for up to 3 months; thaw in the fridge before serving.
Quick tip: For a milder citrus note, swap one lemon pudding box for vanilla — still no-bake, still delicious.

Nutrition

Calories: 259kcal
Sugar: 16g
Sodium: 285mg
Fat: 8g
Carbohydrates: 42g
Fiber: 1g
Protein: 4g
Cholesterol: 6mg

Find it online: https://irmacooks.com/easy-no-bake-lemon-dessert-light-creamy/