2small boxes white chocolate instant pudding(3.4 ounces each)
8ouncesCool Whip(thawed and divided)
22ounceslemon pie filling
21whole graham crackers(you’ll need 3 sleeves)
18ouncesfresh raspberries(washed and dried)
In a small bowl, whisk together the pudding and milk until smooth.
Fold in all but ¾ cup of Cool Whip.
In another small bowl, mix together the lemon pie filling and remaining ¾ cup Cool Whip.
Place 7 crackers in a single layer in a 9x13 baking dish.
Spoon half of the pudding mix over the graham crackers.
Sprinkle half of the raspberries over the pudding.
Place 7 graham crackers over the raspberries. Press down lightly.
Spoon all of the lemon pie filling mixture over the graham crackers and spread out evenly.
Layer another 7 graham crackers over the lemon filling.
Spoon the remaining pudding over the crackers.
Arrange the rest of the raspberries over the pudding.
Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**