Here’s what you’ll need:
- 2 cups flour
- 2 sticks butter, softened
- 1 cup sugar
- 2 packages cream cheese
- 2 packages lemon pudding (small size)
- 3 1/2 cups water
- 1 large tub Cool Whip
Preheat oven to 350.
In a medium bowl, combine the butter and flour with a pastry knife until well combined. Press into a 9×13 baking dish and bake for 25 minutes or until lightly golden brown. Remove from oven and allow to cool completely.
Mix the cream cheese and sugar together until well combined and creamy. Spread onto the cooled crust.
Whisk together the lemon pudding and water until thickened, about 3-5 minutes. Pour over the cream cheese layer and refrigerate until set. Top with Cool Whip, and it’s ready to serve.
Keep refrigerated.
Each week, I bake something delicious in my kitchen, and grab some goodies from Festival Foods and head out to meet a Y100 Fan. This week, I got to meet Jodi Bardouche and the ladies in the Endocrinology Dept at Prevea. They are a fun group, and it was a pleasure to get to meet them all.
If you’d like me to visit you with treats, text BAKE to 31003.
