Instructions

• Preheat the oven to 350°F.
• In a large bowl, use two knives or a pastry cutter to cut 2 cups all-purpose flour and 1 cup (2 sticks) room-temperature butter together until the mixture is crumbly and resembles coarse crumbs. Press the mixture evenly into the bottom of a 9×13-inch pan.
• Bake the crust about 25 minutes, until golden. Remove from the oven and allow the crust to cool completely.
• In a medium bowl, use an electric mixer to beat the two 8-ounce packages cream cheese and 1 cup granulated sugar until smooth and lump-free. Spread this cream cheese mixture evenly over the cooled crust.
• In a separate medium bowl, whisk together 3½ cups milk and the two 3.4-ounce boxes instant lemon pudding mix until the pudding is fully thickened (about 2 minutes). Spread the pudding evenly over the cream cheese layer.
• Refrigerate until the pudding layer is set, at least 30 minutes.
• Spread 12 ounces of Cool Whip evenly over the chilled pudding layer. Slice and serve.