In a large mixing bowl, add the softened cream cheese and powdered sugar and beat with an electric mixer on medium speed for one minute. (You can also use the bowl of a stand mixer fitted with a paddle attachment).
16 ounces cream cheese, ½ cup powdered sugar
Scrape down the sides of the bowl with a spatula and then add in lemon juice and lemon zest and mix well.
Add in instant pudding mix and blend to combined well. (It will be thick in consistency).
3.4 ounce instant lemon pudding
In a separate mixing bowl, add the heavy cream and blend with the electric mixer for about 3 minutes until stiff peaks form. (if usually a stand mixer, transfer the lemon mixture into a separate bowl and clean the stand mixer bowl, then add in the heavy cream and use the whisk attachment for about 3 minutes.
2 cups heavy cream
Add this whipped cream into the lemon/ cream cheese mixture and fold it in gently with a wooden spoon or spatula.
Add ¼ - ½ cup of the lemon mixture to the bottom of the 9x13” baking dish and spread evenly across the bottom. (just a thin layer)
Add a layer of graham crackers on top.
22 graham crackers
Then top with ⅓ of the filling mixture and spread it evenly over the crackers.
Repeat with another layer of graham crackers and another ⅓ of the filling.
Add the last layer of graham crackers and the remaining filling mixture.
Cover the cake with plastic wrap and place in the refrigerator for at least 2-3 hours (or overnight) to chill.
Before serving, spread the cool whip evenly over top.
8 ounces cool whip topping
Lemon slices are an optional garnish.
Lemon slices for topping
Notes
Cake may be stored in an airtight container in the fridge for up to 3 days.Use any thin biscuit cookie can be use instead of graham crackers. You can also use thin lemon cookies or crackers too.Use cinnamon graham crackers if desired.Use sugar free pudding if desired.Sprinkle fresh blueberries over each pudding layer if you'd like! Lemon and blueberries are a wonderful blend of flavors!If you'd like thicker pudding layers, just add 2 layers of graham crackers instead of 3 and half of the pudding mixture over each layer.Be sure to scrape the sides of the mixing bowl as you blend so that the mixture is creamy and smooth.I recommend letting it chill longer than 2 hours. I actually like overnight so the flavors meld and crackers soften.