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Lemon Pudding Dessert

1 cup cold butter or margarine
2 cups all-purpose flour
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed, divided
3 cups cold milk
2 packages (3.4 ounces each) instant lemon pudding mix

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 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

Printed from tasteofhome.com Nov 19, 2008

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Lemon Pudding Dessert cont.

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.