Prep: 20 min Bake: 20 min Yield: 16 servings
Ingredients:
1 c cold butter, cubed
2 c all-purpose flour
1 pkg (8 oz) cream cheese, softened
1 c confectioner’s sugar
1 carton (8 oz) frozen whipped topping, thawed, divided
3 c cold whole milk
2 pkg (3.4 oz each) instant lemon pudding mix
Directions:
Preheat oven to 350 degrees. Cut butter into flour until crumbly. Press into an ungreased 13 x 9 inch baking dish. Bake until light brown, 18 – 22 minutes. Cool pan on a wire rack.
Meanwhile, beat cream cheese and sugar until smooth. Fold in 1 cup whipped topping. Spread over cooled crust.
Beat milk and pudding mix on low speed for 2 minutes. Carefully spread over cream cheese layer. Top with remaining whipped topping. Refrigerate at least 1 hour.