Ingredients
Crust
- 2 chips graham cracker crumbs
- 2 tablespoons sugar
- 1/2 c melted butter
Cream Cheese Layer
- 2 packages cream cheese 8 oz
- 1 c powdered sugar
Pudding Layer
- 2 packages lemon instant pudding 3 oz
- 3 1/2 c cold milk
Topping
- 1 container cool whip 16 oz
Instructions
Crust Layer
1. Heat oven to bake 350. Combine the Graham cracker crumbs, sugar and melted butter; Pete’s into bottom of 9x13 pan. Bake for 10 minutes. Cool completely before assembling the layers.
Cream Cheese Layer
- Beat together cream cheese and powdered sugar until creamy and smooth. Spread over cooled crust.
Pudding Layer
- In another mixing bowl, whisk together pudding mixes and milk. Allow to sit for 5 minutes to thicken up. Spread on top of the cream cheese layer; cover and place in the fridge for 1 hour.
Topping
- Spread whipped topping over the pudding layer. Cut into 18-24 pieces (depending on how large or small you cut them) and Optional; garnish with fresh lemon zest. Keep leftovers covered and stored in the fridge
