Step 1

Preheat oven to 350F.

Step 2

Pulse graham crackers in the bowl of a food processor until completely crushed into fine, even crumbs.

Step 3

Add melted butter to the graham cracker crumbs and pulse several more times until fully combined.

Step 4

Spread the graham cracker crumb mixture onto a sheet pan and place in the oven to brown for 5-7 minutes. Remove crumbs once they are toasted - do not burn. Set aside to cool.

Step 5

In a medium mixing bowl, whisk together the pudding mix and milk. Whisk until mixture thickens. Fold in one 8 oz container of CoolWhip and set the mixture aside.

Step 6

In a large mixing bowl, use a hand mixer to beat the cream cheese until fluffy. Beat in the powdered sugar until fully combined and smooth. Fold or mix in 2 - 8 oz containers of Cool Whip and 2 tablespoons lemon zest.

Step 7

Build the trifle by layering 1/3 of the toasted graham cracker crumbs, then about 1/2 of the cream cheese mixture, 1/2 of the lemon pudding mixture, and another layer of graham crackers crumbs, the remaining cream cheese mixture, remaining lemon pudding mixture, and a final layer of graham cracker crumbs.

Step 8

Mound the top of the trifle with big swirls of the final 8 oz container of Cool Whip (you may not use it all). Decorate with fresh lemon slices, lemon zest, and/or mint leaves.