Ingredients:
- 2 cups all-purpose flour
- 1 cup butter, softened
- 2 8 oz. pkgs. cream cheese, softened
- 1 cup white sugar
- 3½ cups milk
- 2 3.4 oz. pkgs. instant lemon pudding mix
- 12 oz. container frozen whipped topping, thawed
Directions:
- Preheat oven to 350 F.
- Use a pastry cutter to combine flour and butter in a large bowl until mixture is crumbly. Press into the bottom of a 9-by-13-inch baking dish.
- Bake until lightly golden, about 25 minutes. Remove from the oven and allow to cool completely, about 15 minutes.
- Beat together cream cheese and sugar in a medium bowl until smooth and well-blended. Spread evenly over cooled crust.
- Whisk milk and lemon pudding mix together in a second medium bowl for 3 to 5 minutes. Spread over the cream cheese layer.
- Chill in the refrigerator until set, and then top with whipped topping.
