Award-Winning Lemon Squares

• 2 1/2 cups Nilla wafer crumbs (this is equal to one box)
• 1 stick unsalted butter, melted
• 1 box instant lemon pudding
• 8 oz cream cheese, brought to room temperature
• 2 cups whole milk

1. 1. Make Nilla wafer crumbs by placing whole cookies in either a blender or a food processor. Once you have all of your crumbs, pour them into a bowl of melted butter. As previously stated in the "ingredients" section of this recipe, make sure it's unsalted.
2. 2. Press crumbs into a 9 x 13 baking pan. If you have the time (and I strongly recommend that you do), put your crumb-filled pan in the fridge for about an hour.
3. 3. In a large bowl, combine the milk, pudding mix, and cream cheese. A word to the wise: Make sure the cream cheese has been brought to room temperature and therefore softened before attempting to blend into the milk and pudding. Otherwise, your mixture will be rather lumpy regardless of how long you used the hand mixer to whip it into shape.
4. 4. After you have used your hand mixer to blend the ingredients, pour over the chilled cookie crumbs. Smooth evenly with a spatula.
5. 5. Let your masterpiece set in the fridge for a few hours before serving.
6. ** You could very easily turn this into a pie... just an idea for those of you who think you're above serving rectangles.

nilla wafer crumbs, unsalted butter, lemon pudding, cream cheese, milk

Taken from www.epicurious.com/recipes/member/views/award-winning-lemon-squares-51128631 (may not work)