1 jelly roll with red jelly filling
1 (8 oz.) non-dairy whipped topping
1 sm. pkg. lemon pudding

Prepare the non-instant lemon pudding according to package instructions. Slice jelly roll and place in 9 x 9 inch glass cake dish. Cut a slice of jelly roll to fill in open spaces. Spread lemon filling over and between all slices. Let cool until filling is set. Spread whipped topping over filling; refrigerate. You must use the long-cooking pudding; not instant nor canned filling.

OPTIONAL: Sprinkle crushed graham cracker crumbs or nuts over whipped topping. Can be made 1 day ahead; left-overs freeze well. Serves 9.