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In a large bowl, whisk together the instant lemon pudding mix and cold milk until thickened. Set aside.
In another bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
Fold the whipped topping into the cream cheese mixture until well combined.
In a 9×13 inch baking dish, arrange a single layer of graham crackers to cover the bottom.
Spread half of the cream cheese mixture over the graham crackers, followed by half of the lemon pudding.
Add another layer of graham crackers, followed by the remaining cream cheese mixture and lemon pudding.
Top with a final layer of graham crackers.
Spread the lemon pie filling evenly over the top layer of graham crackers.
Refrigerate for at least 4 hours, or until set.
Garnish with lemon slices and zest before serving.
Prep Time: 20 minutes | Chill Time: 4 hours | Total Time: 4 hours 20 minutes
Kcal: 320 kcal | Servings: 12 servings
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