In a large mixing bowl, whisk together the lemon pudding mix and cold milk for 2-3 minutes until thickened.

Gently fold in the whipped topping until well combined.

In a 9x13 inch dish, lay a single layer of graham crackers to cover the bottom.

Spread half of the lemon pudding mixture over the crackers.

Add another layer of graham crackers on top of the pudding layer.

Spread the remaining pudding mixture over the second layer of crackers.

Top with a final layer of graham crackers.

Microwave the lemon frosting for 20-25 seconds to soften, then pour and gently spread it evenly over the top layer of crackers.

Cover the dish and refrigerate for at least 4 hours, preferably overnight.

Before serving, garnish with fresh lemon zest and mint leaves if desired.