01 -
Lightly spray the bottom of a 9x13 pan with cooking spray to ensure easy serving.
02 -
Construct a base by arranging one-third of the graham crackers as the first layer at the pan's bottom.
03 -
In a mixing bowl, combine the lemon pudding mix and milk. Using a hand mixer, blend at medium speed for 2 minutes until smooth. Gently fold in the thawed Cool Whip with a spatula, integrating entirely without deflating the fluffy cream.
04 -
Pour half of this creamy pudding mixture over the layer of graham crackers, spreading it evenly with a spatula.
05 -
Add another layer of whole graham crackers over the pudding mixture to create structure and crunch.
06 -
Pour the remaining pudding mixture over this new graham cracker layer, smoothing it out to the edges.
07 -
Finish with a final layer of graham crackers on top to hold the cake together.
08 -
Warm up the lemon frosting by removing its lid and heating it in the microwave for 30-40 seconds until pourable but not too hot.
09 -
Cascade the warm lemon frosting over the top layer of graham crackers, spreading to cover completely.
10 -
Place the cake in the refrigerator and let it chill for at least 12 hours or overnight for best flavor fusion.