1 cup cold butter 2 cups flour 8 ounce cream cheese 1 cup powdered sugar 1 8-ounce frozen whipped topping, divided 3 cups cold milk 2 3.4-ounce packages instant lemon pudding

1. Cut butter into flour until crumbly. Press onto an ungreased 9x13 pan. Bake at 350 degrees for 18-22 minutes. 2. Cool on a wire rack. 3. In a mixing bowl, beat cream cheese and sugar until smooth. Fold in 1 cup whipped topping. Spread over cooled crust. 4. In a mixing bowl, beat milk and pudding mix on low for 2 minutes. Spread over cream cheese mixture. 5. Top with remaining whipped topping. 6. Refrigerate at least one hour Could be made with other flavors of Pudding