Lemon Pudding Dessert

1 C cold butter or margarine
2 C flour
1 80z package of cream cheese, softened
1 C powdered sugar
1 80z carton Cool whip (divided)
3 C cold milk
2 packages (3.4 oz each lemon pudding mix

In a bowl, cut butter into flour until crumbly. Press into an ungreased 9x13 baking pan. Hat 350 degrees for 18-22 minutes or until set. Cool completely on a wire rack.

In mixing bowl beat cream cheese & sugar until smooth, fold in 1 C of the cool whip. Spread over the crust.

In mixing bowl, beat milk & pudding mix on low for 2 minutes. Carefully spread over the cream cheese layer. Top with the remaining cool whip. Refrigerate for at least 1 hour.