Gather the ingredients - * Pre-made graham cracker crust * Instant lemon pudding * Half-and-half * Fresh lemon juice and zest * Cool whip
In a large mixing bowl, whisk together the lemon pudding mix, half and half, lemon juice, and lemon zest until smooth.
Pour half the lemon mixture into the graham cracker crust and spread it evenly across the crust.
Add the cool whip from the tub into the lemon mixture and fold gently to combine.
Transfer the lemon mixture to the pie, carefully spreading it on top of the lemon layer that is already in the crust.
Decorate with the remaining cool whip or simply spread it over the top.
– Cover and chill in the refrigerator for at least 3 hours. – Garnish with lemon zest and fresh lemon and serve.