Lemon Lush

1 c. + 1 Tbsp flour                                            
½ c. butter, softened 
--mix & press into 9 x 13 pan.  Bake at 350˚ for 20 min.  Let cool.

2 (8 oz) cream cheese

1 c. powdered sugar                                         

½ of 12 oz. tub cool whip

--mix until creamy, spread on cooled crust.

2 (3 ½ oz) pkg instant lemon pudding

3 c. milk

--mix 3 min until thick, spread over cream cheese mixture. 

Spread remaining cool whip over pudding and refrigerate 3 hrs.

**Can substitute Lemon pudding for chocolate or banana or whatever you like.

-Michelle Payne