With Easter and spring coming, this is the perfect dessert!
This is light and delicious! The buttery crust compliments the rich cream cheese and light lemon pudding perfectly!
CRUST- 2 cups flour/1 cup butter softened
Blend with pastry cutter, press into a cake pan (13×9) that is lightly greased with the butter left on the wrapper. Bake in a preheated oven at 350 for approximately 25 minutes or until lightly browned.
CREAM CHEESE LAYER –
2 8oz cream cheese bricks softened
1 cup sugar
Using a paddle, blend the softened cream cheese and sugar until smooth and spreadable.
Spread over the cooled crust
2- 3.4 oz boxes instant lemon pudding mix
3 1/2 cups milk
2 TBSP Lemon Juice (fresh squeezed is best or you can use store bought)
Using a mixer or whisk for 4 minutes
Spread over cream cheese layer
Chill the entire cake for 2-3 hours
Spread on whipped cream (or coolwhip)
Keep leftovers refrigerated with plastic wrap to keep it fresh (if it lasts long enough)!!