Instructions

1. 4-ounce) package instant lemon pudding mix and 1 1/2 cups cold whole milk together in a large bowl until dissolved and slightly thickened, 1 to 2 minutes. Let sit to thicken while you prepare the crust and other layers.Break 12 whole graham cracker sheets into rough pieces and place in a food processor. Add 2 tablespoons granulated sugar and 1/4 teaspoon of the kosher salt. Process until the crackers are the texture of sand, about 15 seconds. Add 1 stick melted and cooled unsalted butter and pulse to combine, 6 to 8 (1-second) pulses. (If using graham cracker crumbs, just stir the crumbs and butter together in a medium bowl.)Transfer the mixture to the baking pan. Use the bottom of a flat measuring cup or your fingers to press the crumbs into an even layer, making sure to reach the edges and fill the corners.Break up 1 (about 14-ounce) can whole berry cranberry sauce in a medium bowl with a fork until similar in texture to jam. Dollop over the crust and spread into an even layer. Refrigerate while you prepare the filling.Beat 1 1/2 cups cold heavy cream and 1/4 cup of the powdered sugar together in a stand mixer with the whisk attachment on high speed until stiff peaks form, 1 to 2 minutes. Transfer to another bowl.Beat 8 ounces room-temperature cream cheese, the remaining 1/4 cup powdered sugar, and remaining 1/4 teaspoon kosher salt together in the stand mixer (no need to clean) with the whisk attachment on medium speed until light and very fluffy, scraping down the sides of the bowl with a flexible spatula halfway through, about 3 minutes total.Transfer 1 cup of the whipped cream to the cream cheese mixture and gently fold together with a flexible spatula until just combined. Dollop the cream cheese mixture evenly over the cranberry sauce and spread into an even layer.Dollop the lemon pudding over the cream cheese mixture and spread into an even layer.Dollop the reserved whipped cream over the lemon layer and spread into an even layer. Cover and refrigerate until set, at least 4 hours or up to overnight.Garnish with finely grated lemon zest if desired. Grasping the excess parchment, lift the slab out of the pan and place on a cutting board. When cutting, wipe the knife between each cut for cleaner-looking slices.