- 2 c. flour
- 1 c. butter, softened
- 2-(8 oz.) cream cheese, softened
- 1 c. sugar
- 2-(3.4 oz.) boxes instant lemon pudding
- 3 1/2 c. milk
- 1-(8 oz.) Cool Whip
Mix flour and butter and put into 9x13 inch pan and bake at 350° for 12-15 minutes. Cool. Beat cream cheese and sugar until smooth. Whisk together instant lemon pudding and milk and let set. Put all three layers on top of crust, ending with the third layer. Chill for 30 minutes to 1 hour before serving.