Lemon Cream Cheese Dessert Printable Recipe1 cup flour
1/2 cup butter, cold
8 ounce package light cream cheese
1 cup powdered sugar
8 ounce container whipped topping, divided
2 - 3.4 ounce packages lemon instant pudding mix
2 3/4 cups milk
Preheat oven to 375 degrees. Cut butter into flour using a pastry cutter. You can also use a sturdy fork. Pieces should be about pea size. Larger is OK, you just don't want any whole pieces of plain butter left.
Press into 8.5 x 11 inch baking dish. Bake for 10 to 15 minutes or until just lightly brown. Cool. I baked mine the night before and allowed to cool over night.
Place cream cheese in a medium bowl. Beat until fluffy. Add powdered sugar and beat again.
Add 1 cup whipped topping to cream cheese mixture and beat just until combined.
Spread over cooled crust.
Combine pudding mix and milk in a medium bowl. Beat until thickened. Spread on top of cream cheese layer. ( My farm fresh goat milk was a little runnier to start but firmed up by the time we were ready to eat it.)
I waited until our pudding was firm before topping with the remaining whipped topping. You should be fine to add yours right away.
Chill for 2 hours or better yet all day. I found that even a day or so later that the crust was still crispy!!