1 c. cold butter
2 c. flour
1 (8 oz.) pkg. cream cheese, softened (I generally substitute Neufchatel cheese)
1 c. confectioners sugar
8 oz. whipped topping
3 c. cold milk
2 (3.4 oz. each) pkg. instant lemon pudding mix

In a bowl, cut butter into the flour until crumbly. Press into an ungreased 9 x 13 pan.

Bake at 350°F for 18 to 22 minutes or until set. Let cool. In a mixing bowl, beat cream cheese and sugar until smooth. Fold in 1 cup whipped topping. Spread over crust. In a mixing bowl, beat milk and pudding mix for approximately 2 minutes. Carefully spread over cream cheese layer. Top with remaining whipped topping. Refrigerate for at least 1 hour.

Yields 12 to 16 servings.