1. In a large bowl, whisk together instant lemon pudding mix, cold milk, and lemon zest until smooth and thickened.2. Fold in half of the whipped topping until well combined.

3. In a separate small bowl, whisk together powdered sugar, lemon juice, and milk to make the lemon glaze.4. Line the bottom of a 9×13 inch baking dish with a single layer of graham crackers, breaking them if needed to fit.

5. Spread half of the pudding mixture over the graham crackers.6. Drizzle half of the lemon glaze over the pudding mixture.

7. Repeat with another layer of graham crackers, remaining pudding mixture, and remaining lemon glaze.8. Top with the remaining whipped topping, spreading evenly to cover.

9. Garnish with lemon slices and mint leaves if desired.10. Cover with plastic wrap and refrigerate for at least 4 hours or overnight until set.

Prep Time: 20 minutes