2 cups all-purpose flour
1 pkg. (8 oz.) cream cheese, softened
1 cup confectioner's sugar
1 carton (8 oz.) frozen whipped topping , thawed, divided
3 cups cold milk
2 pkg. (3.4 oz each) instant lemon pudding mix
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| LEMON PUDDING DESSERT | |||
| Yields about 12-16 servings | |||
| 1 cup cold butter or margarine 2 cups all-purpose flour 1 pkg. (8 oz.) cream cheese, softened 1 cup confectioner's sugar 1 carton (8 oz.) frozen whipped topping , thawed, divided 3 cups cold milk 2 pkg. (3.4 oz each) instant lemon pudding mix |
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| In a bowl, cut butter into the flour until crumbly. Press into an ungreased 13x9x2-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 low speed for 2 minutes. Carefully spread over the cream cheese layer. Top with the remaining whipped topping. Refrigerate for at least 1 hour. | |||