A light, lemon dessert after a big meal is a welcome taste treat. This recipe has a crispy shortbread crust topped with light and fluffy layers of tangy lemon and creamy goodness. It was shared with me years ago and I have enjoyed serving it to rave reviews ever since.

Ingredients

• 1 cup cold butter, cubed
• 2 cups all-purpose flour
• 1 pkg. (8 oz.) cream cheese, room temperature
• 1 cup confectioners' sugar
• 1 carton (8 oz.) frozen whipped topping, thawed and divided
• 3 cups milk
• 2 pkg. (3.4 oz. each) instant lemon pudding mix

Directions

• Preheat oven to 350.
• Cut butter into flour until crumbly.
• Press into un-greased 13x9 inch baking dish and bake until light brown, 18-22 minutes.
• Cool pan on wire rack.
• Beat cream cheese and sugar until smooth.
• Fold in 1 cup of the whipped topping and spread over cooled crust.
• Beat milk and pudding mix on low speed for 2 minutes.
• Carefully spread over cream cheese layer.
• Top with remaining whipped topping.
• Refrigerate at least one hour before serving.

Serves 16.