• 1 cup cold butter, cubed
• 2 cups all-purpose flour
• 1 8 oz. package cream cheese, softened
• 1 cup confectioners’ sugar
• 1 carton (8 oz.) frozen whipped topping, thawed, divided
• 3 cups cold whole milk
• 2 packages (3.4 oz. each) instant lemon pudding mix

Preheat oven to 350 degrees.  Cut butter into flour until crumbly.  Press into an ungreased 13″ x 9″ baking dish.  Bake until light nrown, 18-22 minutes.  Cool on a wire rack.

Meanwhile, beat cream cheese and sugar until smooth.  Fold in 1 cup whipped topping.  Spread over the cooled crust.

Beat the milk and pudding mix on low speed for 2 minutes.  Carefully spread over cream cheese layer.  Top with remaining whipped topping.  Refrigerate at least one hour.