1 cup flour
1 stick butter
1 Tablespoon sugar
1 large tub frozen whipped topping (16 oz.)
2 cups confectioners' sugar
1 Tablespoon lemon rind, outer layer only
2 Tablespoons fresh squeezed lemon juice
2 8-ounce blocks cream cheese, softened
2 small boxes instant lemon pudding mix
3 3/4 cups milk
How to make this recipe:
Mix together flour, sugar, and butter. Press into a lightly greased 13 x 9 pan. Bake crust for 15 minutes. Let cool completely. Blend together the sugar, cream cheese and 2 cups of whipped topping. Spread onto cooled crust. Mix together the pudding and milk. Pour over the cream cheese mixture. Top with remaining cool topping. Refrigerate overnight before serving.
Recipe from: Brenda Hyde - OldFashionedLiving.com
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