1/2 (27 ounce) can sweetened condensed milk
1 tablespoon vegetable oil
1 (3.5 ounce) package instant lemon pudding mix
1 (21 ounce) can sweetened condensed milk
1 (16 ounce) container frozen whipped topping, thawed
2 tablespoons confectioners' sugar
2 cups graham cracker crumbs
1/4 teaspoon salt
1 (18.25 ounce) package fresh lemon cake mix
In a large saucepan, combine condensed milk, vegetable oil, and pudding mix. Bring to a boil, then simmer 2 minutes. Do not boil.
Remove from heat; stir in 3 cups of the frozen whipped topping. Stir in the 2 tablespoons of confectioners' sugar and 1 cup of chopped graham cracker crumbs. Adjust salt and remaining graham cracker crumbs.
Whip half way through. Pour over bottom of oven. Pour in reserved pudding mixture. Beat at medium speed until thick and light. (Do not over-thicken the pudding. Keep it relatively cold by keeping refrigerated at least 30 minutes before serving.)