Ingredients
1 cup cold butter, cubed2 cups all-purpose flour1 package (8 ounces) cream cheese, softened1 cup confectioners’ sugar1 carton (8 ounces) frozen whipped topping, thawed, divided3 cups cold whole milk2 packages (3.4 ounces each) instant lemon pudding mix
Preparation
Preheat oven to 350°. Cut butter into flour until crumbly. Press into an ungreased 13x9-in. baking dish. Bake until light brown, 18-22 minutes. Cool on a wire rack.
Meanwhile, beat cream cheese and confectioners’ 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.
