Make the filling

Grab a large bowl and whisk together the lemonade concentrate and sweetened condensed milk until smooth. It should thicken slightly and smell like pure summer. If it doesn’t make you smile, add a little lemon zest.

Fold in the whipped goodness

Gently fold in your whipped topping or freshly whipped cream. Don’t stir aggressively—this isn’t a workout. You want the mixture light, fluffy, and smooth, not deflated and sad.

Start layering

In a 9×13-inch dish, lay down a single layer of cookies or crackers. Break them as needed to fit. This is not the time for perfectionism.

Add the filling

Spread a generous layer of the lemonade filling over the cookies. Use an offset spatula or the back of a spoon and don’t overthink it.

Repeat like a pro

Keep layering cookies and filling until you reach the top of the dish, finishing with a layer of filling. Smooth it out and admire your work for a second.

Chill. Seriously, chill.

Cover the dish and refrigerate for at least 4 hours, though overnight is even better. This is when the magic happens—the cookies soften, the layers set, and everything becomes sliceable perfection.