- Graham Cracker Crust: Preheat oven to 350°F. Toss together graham crumbs with melted butter until well combined. Press firmly into bottom of greased and parchment paper–lined 13- x 9-inch baking pan. Bake for 10 to 12 minutes or until golden and set; let cool completely.
- Filling: Prepare pudding and pie filling mix according to package directions.
- Reserve half of the filling; press plastic wrap directly on surface to prevent skin from forming.
- In large mixing bowl, beat cream cheese until softened; gradually beat in remaining filling until smooth.
- Spread cream cheese filling over prepared crust. Refrigerate for 15 minutes. Spread reserved pie filling over top. Refrigerate for 3 hours. Cut into 2” squares.
- Topping: In large bowl, beat whipping cream and Whip it until soft peaks form, dollop over squares. Garnish with lemon slices.
Chef’s Tip: Alternatively, garnish with lemon zest.
