Lemon Pudding Dessert - cooking recipe

Ingredients

1 c. margarine
2 c. flour
1 pkg. (8 oz.) cream cheese, softened
1 c. powdered sugar
1 carton (8 oz.) Cool Whip, thawed, divided
3 c. cold milk
2 packages (3.4 oz. each) instant lemon pudding

Preparation

In bowl, cut margarine into the flour until crumbly.
Press into ungreased 9 x 13 pan.
Bake at 350\u00b0 for 18 to 22 minutes. Cool.
In mixing bowl, beat cream cheese and sugar till smooth. Fold in 1 cup Cool Whip.
Spread over crust.
In small mixer bowl, beat pudding and milk on low speed 2 minutes.
Carefully spread over the cream cheese layer.
Top with remaining whipped topping. Refrigerate at least 1 hour.
Yield 12 to 16 servings.