Lemon Pudding Pie (Weight Watchers-Friendly)

1 tbsp fresh lemon juice (0 points)
¼ cup powdered sugar (use a sugar substitute like Stevia for lower points, 0 points if using Stevia)
2 cups unsweetened almond milk (1 point)
2 boxes sugar-free lemon instant pudding mix (4 points per box, total 8 points)
1 graham cracker (2 points)
1 cup fat-free whipped topping (like Cool Whip Free, 3 points)

In a vessel, stir together fresh lemon juice, unsweetened almond milk, and lemon instant pudding mix. Beat for two minutes or until the pudding is thick. Let it rest for five minutes to thicken.
Spoon half a cup of the lemon pudding into the crust containing the graham cracker.
Mix the remaining lemon pudding mix with half of the fat-free whipped topping, stirring until well blended.
Cover the pie crust with lemon pudding.
Place the leftover whipped topping on top of the pie. Either distribute it immediately as the third layer or pipe it around the pie’s edges after it has chilled and before it is served.
Before serving, place the graham cracker crust’s attached cover on top and chill for at least eight hours. For the best outcome, prepare it a few hours before and chill it overnight.