Lemon Pudding Dessert

Yield: 16 servings

Ingredients

• 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

Instructions

1. Heat oven to 350 degrees F.
2. Cut butter into flour until crumbly. Press into an ungreased 13 x 9 inch baking dish. Bake until light brown, 18-22 minutes.
3. Cool on a wire rack.
4. Meanwhile, beat cream cheese and sugar until smooth. Fold in 1 cup whipped topping. Spread over cooled crust.
5. Beat milk and pudding mix on low speed for 2 minutes. Carefully spread over cream cheese layer. Top with remaining whipped topping.
6. Refrigerate for at least 1 hour.