In a large bowl, whisk together the pudding mixes, Coffee-mate liquid creamer and 1 tablespoon of lemon zest. Fold in whipped topping until combined.

Place a single layer of graham crackers on the bottom of a 13×9 baking dish. You may need to break some of the crackers to completely cover the bottom of the baking dish.

Pour 1/2 of the pudding mixture on top of the graham crackers. Spread into an even layer.

Place another layer of graham crackers on top of the pudding mixture.

Pour remaining pudding on top of graham crackers and spread into an even layer.

Place a final layer of graham crackers on top of the pudding mixture.

To make the frosting, beat the butter, powdered sugar, 2 tablespoons of Coffee-mate liquid creamer, 2 tablespoons lemon juice and 1 tablespoon lemon zest in a large bowl until smooth and creamy.

Frosting will need to be somewhat thin to spread evenly. If frosting is too thick, add 1 teaspoon of Coffee-mate liquid creamer until desired consistency is reached.

Spread frosting on top of graham crackers.

Refrigerate for at least 4 hours before serving.