Lemon Pudding Dessert

By á-2421

A light, lemony dessert with a crisp shortbread crust.

Ingredients

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

Details

Servings 16

Preparation

Step 1

Preheat oven to 350. Cut butter into flour until crumbly. Press into an ungreased 13x9-inch baking dish. Bake until light brown, 18-22 minutes. Cool on a wire rack.

Beat cream cheese and sugar until smooth. Fold in 1 cup whipped topping. Spread over cooled crust.

Beat milk and pudding on low speed for 2 minutes. Carefully spread over cream cheese layer. Top with remaining whipped topping. Refrigerate at least 1 hour.