In a large mixing bowl, beat cream cheese and powdered sugar until silky smooth. Use a hand mixer on medium speed—no lumps allowed.

Gently stir in half of the thawed whipped topping, just until no streaks remain. This keeps the layer light and airy.

Spread the cream cheese mixture evenly over the graham cracker crust, smoothing with an offset spatula. A flat surface helps your layers shine.

In another bowl, whisk together vanilla pudding mix and cold milk until it thickens (about 2 minutes). Let it sit 2 minutes more to fully set.

Stir Greek yogurt, fresh lemon juice, and zest into the pudding until it’s a uniform pale yellow. Taste—add a pinch more sugar if your lemons are extra tart.

Gently spoon the pudding-yogurt mixture over the cream cheese layer. Smooth it gently, taking care not to dig into the layer below.

Spread remaining whipped topping over the lemon layer. Use back of a spoon to create soft peaks or swirls for a pretty finish.

Cover with plastic wrap and chill in the fridge at least 4 hours, or overnight. The layers set firm and become slice-worthy.

Just before serving, garnish with lemon slices or mint. Cut into 12–15 squares. Use a hot, damp knife for clean cuts—wipe between each slice.