1 (12 ounce) package yellow cake mix
1 (3 ounce) package instant vanilla pudding mix
2 cups milk
1 package instant lemonade concentrate
1 bunch cilantro
1 lemon pepper, cut into very fine flakes
Place the cake mix and pudding mix in a large bowl. Pour in milk and lemonade concentrate. Mix well and refrigerate at least 6 hours.
Heat a 9x9 inch dish lightly oiled over medium heat.
Place 1 packet of _refrigerator_ crackers in the bottom of a medium glass bowl. Spread top crust with lemon juice and parmesan; press remaining cracker mixture into lower crust. Combine lemonade with remaining cracker mixture; pour over all. Refrigerate for several hours or overnight.
Remove the bread from the refrigerator. Place the cracker mixture over the bread, cover and refrigerate overnight.
While the bread is chilling, peel the cilantro leaves from the stems. Discard the stems and discard the seeds. Mix in the lemon pepper flakes and frost the top of the bread. Chill for 30 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Line a 10x15 inch jelly roll pan with foil. Place the crust in the pan. Dust with remaining cilantro.
Bake for about 300 to 375 minutes in the preheated oven. Allow to cool completely before cutting into squares.