1 container of Cool Whip
1 pkg. cream cheese
4 c. milk
3 small packages of instant lemon pudding
1 1/2 c. flour
1 c. powdered sugar
1 1/2 sticks butter
Mix the butter and flour together and spread into a non stick 9x13 baking pan. Bake on 350 for 20 minutes.
Mix cream cheese, 1 c. cool whip and powdered sugar together. Spread on top of crust.
Beat pudding mix and milk together until it thickens. Pour over cream cheese layer.
Cover the rest with the remaining Cool Whip.
I submitted this recipe to Fruit Frenzy Blogging Event hosted by the Joelen. Check out her blog http://joelens.blogspot.com/