Luscious Lemon Layers

Refreshing, cool and creamy with the zing of lemon. This is a snap to make, and tastes so good! This is another one of my 'original' creations. Enjoy!

• Ready In: 45 mins
• Serves: 15

Ingredients

• Crust

• 1 1⁄2 cups flour
• 1⁄4 cup sugar
• 3⁄4 cup butter or 3⁄4 cup margarine
• 1  teaspoon lemon zest, grated

• Filling 1

• 1 (8 ounce) package cream cheese, softened
• 3⁄4 cup powdered sugar
• 1  teaspoon lemon zest, grated
• 1 (16 ounce) container Cool Whip

• Filling 2

• 1 (8 ounce) package cream cheese, softened
• 3  cups  cold milk
• 2 (3 1/2ounce) packages instant lemon pudding mix (4 serving size)

Directions

1. ----Crust----.
2. Mix all crust ingredients together with a fork or pastry blender.
3. Press into bottom of a 9x13 inch baking pan.
4. Bake for 15 minutes at 350 degrees F.
5. Cool completely.
6. ----Filling #1----.
7. Using electric mixer on low speed, blend cream cheese, sugar and lemon zest.
8. Add Cool Whip and mix until blended.
9. Spread evenly on cooled crust.
10. ----Filling #2----.
11. Using electric mixer, gradually add 1/4 cup of the milk to the cream cheese.
12. Mix until smooth.
13. Add pudding mixes and remaining milk, mixing well until mixture thickens (about 2 minutes).
14. Spread evenly on top of first layer.
15. Refrigerate, covered, until serving time.
16. Cut in squares to serve.
17. NOTE: For best results, use Jell-o brand pudding mix.
18. I have had poor results with other brands.
19. A graham cracker crust could be substituted for the shortbread crust, or--OR use two purchased pie crusts and divide filling evenly between them, OR recipe can be halved and made in an 8-inch square pan or 9-inch pie pan.