Ingredients Jump to Instructions ↓

  1. 1 cup cold butter, cubed

  2. 2 cups all-purpose flour

  3. 1 package (8 ounces) cream cheese, softened

  4. 1 cup confectioners' sugar

  5. 1 carton (8 ounces) frozen whipped topping, thawed, divided

  6. 3 cups cold milk

  7. 2 packages (3.4 ounces each ) instant lemon pudding mix

Instructions Jump to Ingredients ↑

  1. In a bowl, cut butter into the flour until crumbly. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 18-22 minutes or until set. Cool on a wire rack. In a bowl, beat cream cheese and sugar until smooth. Fold in 1 cup whipped topping. Spread over crust. In a bowl, beat milk and pudding mix on low speed for 2 minutes. Carefully spread over the cream cheese layer. Top with the remaining whipped topping. Refrigerate for at least 1 hour. Yield: 12-16 servings.


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