Lemon Pudding Dessert

• 1 c. cold butter or margarine
• 2 c. all-purpose flour
• 1 (8 oz.) pkg. cream cheese, softened
• 1 c. confectioners sugar
• 1 (8 oz.) carton frozen whipped topping, thawed and divided
• 3 c. cold milk
• 2 (3.4 oz.) pkg. instant lemon pudding mix

1. In a bowl, cut butter into the flour until crumbly.
2. Press into an ungreased 13 x 9 x 2-inch baking pan.
3. Bake at 350u0b0 for 18 to 22 minutes or until set.
4. Cool on a wire rack.
5. In a mixing bowl, beat cream cheese and sugar until smooth.
6. Fold in 1 cup whipped topping.
7. Spread over crust.
8. In a mixing bowl, beat milk and pudding on low speed for 2 minutes.
9. Carefully spread over the cream cheese layer.
10. Top with the remaining whipped topping. Refrigerate for at least 1 hour.
11. Yield: 12 to 16 servings.

cold butter, flour, cream cheese, confectioners sugar, frozen whipped topping, cold milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=44786 (may not work)