Ingredients

2 cups flour

2 sticks margarine

8 ounces Cool Whip whipped topping

1 cup powdered sugar

One 8-ounce package cream cheese

2 packages instant lemon pudding

3 cups milk

Blend flour and margarine with fork. Press on bottom of 9 x 13-inch pan. Bake at 350 for 25 minutes. Let cool.

Cream together cream cheese, powdered sugar, and 1 cup whipped topping. Spread over cooled crust. Beat pudding with 3 cups milk. Spread over cheese layer. Spread remaining whipped topping on top. Keep refrigerated. Make several hours ahead.

• Penrose Victorian Inn B&B on VirtualCities.com
• Penrose Victorian Inn Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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