1 cup cold butter
2 cups flour
1 package cream cheese - softened
1 cup powdered sugar
1 8 ounce carton of Cool Whip
3 cups cold milk
2 packages lemon pudding mix
Cut butter into flour until crumbly. Press into ungreased 9 X 13 pan. Bake at 350 for 20 minutes. Let cool. In a mixing bowl cream sugar and creamcheese until smooth. Fold in one cup Cool Whip. Spread over crust. In another bowl beat milk and pudding mix on low speed for two minutes. Carefully spread over cream cheese layer. Top with remaining cool whip. Refrigerate at least one hour before serving.
