Step 1: Prepare the Crust

1. Crush the graham crackers using a food processor or by placing them in a resealable plastic bag and crushing them with a rolling pin until they form fine crumbs.
2. Transfer the crumbs to a mixing bowl and pour in the melted butter. Mix thoroughly until the crumbs are evenly coated and the mixture resembles wet sand.
3. Press the mixture firmly into an ungreased 13×9-inch baking dish, ensuring an even layer.
4. Place the crust in the refrigerator while preparing the filling.

Step 2: Make the Lemon Cream Cheese Filling

1. In a separate mixing bowl, whisk together the instant lemon pudding mix and the 2 ½ cups of milk. Be sure to use only the amount of milk specified in this recipe, not the amount listed on the pudding box.
2. In a stand mixer or with a handheld mixer, beat the softened cream cheese and lemon zest until smooth and creamy. If the mixture appears lumpy, switch to a whisk attachment and continue mixing until smooth.
3. Gradually add the prepared pudding to the cream cheese mixture, beating on medium speed until well combined and silky.

Step 3: Assemble the Dessert

1. Pour the lemon cream cheese mixture over the chilled crust, using a spatula to spread it evenly.
2. Gently layer the whipped topping over the pudding mixture, smoothing it into an even layer.
3. Sprinkle additional graham cracker crumbs on top and garnish with lemon slices if desired.
4. Refrigerate the dessert for at least 4 hours or until fully set.

Step 4: Serve and Enjoy

• Once chilled, slice into squares and serve. The dessert should hold its shape but remain light and creamy.