Lemon Pudding Dessert Recipe

12

Ingredients

1 cup cold butter, cubed
2 cups all-purpose flour
optional: crushed pecans or walnuts to add to the crust
1 package (8 ounces) cream cheese, softened (another recipe called for two packages of cream cheese instead)
1 cup confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed, divided (another recipe used the 12-oz carton)
3 cups cold milk (another recipe used 3 1/2 cups)
2 packages (3.4 ounces each) instant lemon pudding mix

Preparation

Step 1

In a bowl, cut butter into the flour until crumbly. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 18-22 minutes or until set. Cool on a wire rack.

In a bowl, beat cream cheese and sugar until smooth. Fold in 1 cup whipped topping. Spread over crust.

In a 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. Yield: 12-16 servings.