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Lemon Pudding Dessert

Ingredients

  • 1 cup cold butter, cubed
  • 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 whole milk
  • 2 packages (3.4 ounces each) instant lemon pudding mix

Directions

  1. Preheat oven to 350°. Cut butter into flour until crumbly. Press into an ungreased 13×9-in. baking dish. Bake until light brown, 18-22 minutes. Cool on a wire rack.
  2. Meanwhile, beat cream cheese and sugar until smooth. Fold in 1 cup whipped topping. Spread over cooled crust.
  3. Beat milk and pudding mix on low speed for 2 minutes. Carefully spread over cream cheese layer. Top with remaining whipped topping. Refrigerate at least 1 hour.

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