Ingredients
1½cupsgraham crumbs,(9 to 10 crackers) full honey
¼cupwhite sugar
6tbspbutter
3⅘instant lemon pudding mix,(2 packages)
2cupswhole milk
8ozfrozen whipped topping,(1 container) thawed
strawberries,optional
1½tbsplemon extract,optional
Preparation
In a blender or food processor, place the graham crackers and process or blend until the crackers are all crumbs.
Empty the crumbs into a medium-sized bowl and stir in ¼ cup of white sugar.
Soften the butter and combine with the crumb and sugar mixture.
Spray a 9-inch pie pan with nonstick spray and press the cookie crust evenly along the bottom and slightly up the sides.
Place in the freezer while preparing the filling.
Briskly whisk the 2 packages of instant pudding mix with the cold milk and whisk for 2 minutes.
If desired, for a stronger lemon flavor, add in the lemon extract here.
Remove 1½ cups of the pudding and place in the bottom of the graham cracker crust.
Spread evenly.
Combine the remaining pudding with ½ of the whipped topping and spread evenly on top of the lemon pudding.
With a clean spatula, spread the remaining whipped topping evenly on top.
Chill in the fridge for at least 3 hours.
When ready to serve, warm a very sharp knife under hot water, dry, and then make quick clean cuts to serve.
If desired, serve with fresh strawberries.
