Lemon Box Cake

• 2 pkgs Lemon sugar free pudding & Pie filling
• 3 cups 2% milk
• 16 oz Sugar free cool whip
• 24 low fat graham crackers

1. Mix together milk and packages of lemon pudding mix until thick.
2. Fold 8 oz of Cool Whip into your pudding mixture.
3. Add a layer of 8 graham crackers to the bottom of a 9x13 inch baking dish.
4. Add half of the pudding mixture to the top of the graham crackers and spread evenly. Repeat the layers again with a layer of graham crackers and the rest of the pudding mixture.
5. Top with the remaining graham crackers then top with the remaining graham crackers then top with the last 8 oz of Cool Whip.
6. Refrigerate overnight or at least 6 hours.

Enjoy!