This is a great recipe I adapted from a friend’s Cook Book: Make Ahead Meals for Busy Moms.

If you would like your own copy you can find a link for purchase at her site:

Lemon Lush
1 C. Butter- softened
6 oz. Cream Cheese-softened
2 C. Flour
8 oz. Cream Cheese- softened
1 C. Powdered Sugar-sifted
16 oz. Whipped Topping-divided
2 (3.4 oz.) Instant Lemon Pudding
2 3/4 C. Milk

Preheat oven to 350
In large bowl beat the butter, 6 oz. cream cheese until smooth.
Add flour and mix until blended.
Press mixture into a greased 9×13 pan.
Bake for 30-38 minutes until golden brown.
Set aside to cool.
In another bowl beat together the 8 oz. cream cheese and powdered sugar until smooth.
Fold in 2 C. of the whipped topping. Set aside.
Whisk together the pudding and milk.
Chill to set up.
After the crust has cooled, spread the cream cheese whipped topping mixture evenly over crust.
Next you will spread the lemon pudding over that.
Top with the remaining whipped topping.
Cover and chill until ready to serve.

*I had fresh lemons on hand, so I also added some zest*

Lark C. Harrington