Ingredients

Instructions

  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.