2 cups all-purpose flour
1 pkg (8 oz) cream cheese, softened
1 cup confectioners' sugar
1 carton (8 oz) frozen whipped topping, thawed, divided
3 cups cold milk
2 pkgs (3.4 oz each) instant lemon pudding mix
In a bowl, cut butter into flour until crumbly. Press into an ungreased 13x9 inch baking pan. Bake at 350 degrees for 18-22 minutes or until set and very lightly browned. Cool completely on a wire rack. In a mixing bowl, beat cream cheese and sugar until smooth. Fold in 1 cup whipped topping. Spread over crust. In a mixing 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 to 2 hours before serving.
There it is. I have always thought that I could use a different flavored pudding if I wanted to, but nothing ever seems more appetizing than the lemon to me. Therefore, I never have changed the pudding, but you could. Beware, this is one of those recipes where it is nearly impossible to eat just one piece. It can be done, but it is hard. Enjoy!