- 16
0/5
(0 Votes)
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
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.
You'll also love
-
Sausage Egg Roll in a Bowl 0/5 (0 Votes) -
Baked Honey Sriracha Lime Salmon 0/5 (0 Votes)
You'll also love
-
Weight Watchers No Fat Carrot... 0/5 (0 Votes) -
LEMON-CRANBERRY QUICK BREAD 0/5 (0 Votes)