1 1/2 c. plain flour
1 1/2 sticks butter, room temperature
2 (8 oz.) pkgs. cream cheese
2 c. confectioners' sugar
2 (8 oz.) Cool Whip
3 (3 3/4 oz.) boxes instant lemon pudding
5 c. milk

LAYER 1 - crumble flour and butter together. Blend and press in bottom of 9 x 13 inch pan. Bake at 375 degrees for 15 minutes. Cool.

LAYER 2 - cream sugar and cream cheese together. Add 2 cups Cool Whip. Whip together and spread on cooled crust.

LAYER 3 - mix 3 boxes lemon pudding with 5 cups milk. Pour over second layer and top with additional Cool Whip.

For additional flavor, add 1/2 cup chopped nuts to 1st layer. You may decorate top Cool Whip layer with grated lemon rind (zest).