Ingredients
1/2 cup butter, softened1-1/4 cups all-purpose flour1 package (8 ounces) cream cheese, softened1 cup confectioners’ sugar1 carton (8 ounces) frozen whipped topping, thawed, divided2 packages (3.4 ounces each) instant lemon pudding mix2-1/2 cups cold whole milk1/2 cup chopped pecans, optional
Preparation
Combine butter and flour; pat into a 13x9-in. baking pan. Bake at 350° for 20-25 minutes or until lightly browned. Cool. In a large bowl, blend cream cheese and sugar on medium speed until smooth. Add half of the whipped topping, beating on low. Spread over crust. In another bowl, beat pudding mixes and milk for 2 minutes on low speed. Let set 10 minutes. Spread over cream cheese layer; let set 10-15 minutes. Cover with remaining whipped topping. Top with pecans if desired. Refrigerate overnight.
