FIRST LAYER (CRUST):

1 1/4 c. cracker crumbs
2 tbsp. sugar
1/3 c. butter, melted

Crush graham crackers until they are crumbs. (I put them in a Ziploc bag and use a rolling pin.) Mix cracker crumbs, sugar and melted butter. Stir together until it is well blended. Place in a 9x13-inch pie plate and press down to cover bottom and sides.

Bake at 350°F for 7 to 10 minutes or until it starts to brown. May be used unbaked but baking the crust will make it crisp and give it a totally different taste.

SECOND LAYER:

1 (8 oz.) pkg. cream cheese
1 c. confectioners sugar
1 c. Cool Whip

Cream together cream cheese and sugar, then fold in Cool Whip. Spread on graham cracker crust.

THIRD LAYER:

1 (8 oz.) instant pudding, made as directed on box.
Cool Whip

Make pudding as directed on box. Then fold in 1/4 cup Cool Whip and pour on cheese layer and refrigerate until set. Top with Cool Whip. (We prefer lemon flavor pudding.)