When summer rolls around, many people hesitate to use the oven because it increases the heat in the house significantly (even with air conditioning!). So, this recipe celebrates summer by avoiding the oven and using fresh, bright lemon.
If you’re not a huge fan of lemon, try using banana cream pudding, vanilla, or tapioca instead.
No Bake Summer Cake
When summer rolls around, many people hesitate to use the oven because it increases the heat in the house significantly (even with air conditioning!). So, this recipe celebrates summer by avoiding the oven and using fresh, bright lemon. If you’re not a huge fan of lemon, try using banana cream pudding, vanilla, or tapioca instead.
Ingredients
- 2 packages instant pudding mix (lemon)
- 2.5 cups whole milk
- 1 tsp. Vanilla or lemon extract
- 1 whole lemon
- 1 cup whipped topping
- 4 packages graham crackers (sleeves)
Instructions
- Spray the bottom of a 9x13 pan with vegetable oil.
- Begin laying graham crackers in the bottom (whole) until you coat the bottom. You will have to break up some larger pieces for the edge of the pan.
- Mix the pudding with milk and extract. NOTE use only 2.5 cups of milk rather than what the pudding box instructs. Stir.
- In about 2 minutes the pudding thickens.
- Zest 1 Tbs. of the whole lemon and add it to the pudding mix.
- Put ½ of the pudding mix on top of the first layer of graham crackers.
- Follow with another layer of graham crackers.
- Finish with the remaining pudding.
- Thin slice some lemon pieces for garnish on top. *
- Cover with plastic wrap for 4 hours in the refrigerator
- Slice and serve
- Other topper ideas include coconut, maraschino cherries, or sprinkles!
