Method:
Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the flour, softened butter, and chopped nuts (if using). Mix until the mixture resembles coarse crumbs.
- Press the mixture firmly into the bottom of a 9x13 inch baking dish.
- Bake the crust in the preheated oven for 15-20 minutes, or until lightly golden. Remove from the oven and let it cool completely.
Make the Cream Cheese Layer:
- In a medium bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
- Fold in the whipped topping until well combined.
- Spread this cream cheese mixture evenly over the cooled crust. Make sure to spread it all the way to the edges to create a smooth layer.
Prepare the Lemon Pudding Layer:
- In another mixing bowl, whisk together the instant lemon pudding mixes and cold milk.
- Continue whisking for about 2 minutes until the pudding starts to thicken.
- Pour the lemon pudding mixture over the cream cheese layer, spreading it evenly with a spatula.
Chill and Serve:
- Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the layers to set and the flavors to meld.
- Before serving, you can garnish with additional whipped topping and lemon zest for a refreshing touch.
