2 cups all-purpose flour
1 cup butter, cold
2 (8-ounce) packages of cream cheese
1 cup white sugar
2 (3.4-ounce) packages of instant lemon pudding mix
3 1/2 cups of milk
1 (12-ounce) container of frozen whipped topping, thawed
1 Preheat the oven to 350 degrees F.
2 In a medium bowl, combine the flour and butter using a pastry cutter until a ball forms.
3 Press the butter mixture into the bottom of a 9x13-inch baking dish.
4 Bake the butter mixture until golden brown, about 25 minutes.
5 Transfer the crust out of the oven and allow it to cool completely.
6 In a medium bowl, beat the cream cheese and sugar together until smooth and well-blended.
7 Spread the cream cheese mixture evenly over the cooled crust.
8 In another bowl, whisk together the lemon pudding mix and milk for 3 to 5 minutes.
9 Spread the lemon pudding mixture over the cream cheese layer.
10 Chill until set, at least 1 hour and up to overnight.
11 Top with the whipped topping.
12 Serve.
Time: 1 hour 45 minutes
Yield: 12 servings