Lemon Pudding Dessert
1 cup cold butter, cubed
2 cups all-purpose flour
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
1 (8 ounce) container frozen whipped topping, thawed, divided
3 cups cold whole milk
2 (3.4 ounce) boxes instant lemon pudding mix
Heat oven to 350 degrees F.
Cut butter into flour until crumbly. Press into an ungreased 13 x 9-inch baking dish. Bake until light brown, 18-22 minutes.
Cool 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 for at least 1 hour.
Yield: 16 servings