Graham Cracker Cake (No Baking Required)

Place cream cheese, lemon juice, and powdered sugar into bowl. Mix until creamy.

“Butter” the back of a graham cracker with a thin layer of the cream cheese icing. Place un”buttered” side down on a plate. Place another graham cracker on top. Next, “butter” another graham cracker on one side and place it “buttered” side down on top of the stack.

Continue buttering and stacking the graham crackers until the entire package is used. Don’t worry if some of the graham crackers are broken, just piece them together on top of the stack.
Now, carefully, verrry carefully, transfer the stack onto a serving plate (or cake plate that will fit in the fridge). I use the edge of icing spatula to steady the stack.

Now is the time to try and straighten up the edges of our “cake.” Then smooth the icing all over the top and sides of the cake.

Cover and refrigerate at least 2 hours.

To cut this cake, slice thin (1/4 to 1/2 inch) slices diagonally from the corners.