Place cream cheese in a mixing bowl and beat with an electric mixer until fluffy (a minute or so). Add in pudding mix, milk, lemon juice, and lemon zest and beat until well combined, about two minutes.
Add in 1/2 cup whipped topping and beat again until incorporated.
Place a layer of cookies in the bottom of a standard sized loaf pan (about ten or so).
Spread half of the cream cheese mixture on top of this and spread the remaining cream cheese mixture on top of the second layer of cookies.
Top with remaining whipped topping and sprinkle with lemon zest. Refrigerate for several hours or overnight to allow the cookies to soften. Enjoy!