preparation
In bowl, cut margarine into the flour until crumbly. Press into ungreased 9 x 13 pan. Bake at 350° for 18 to 22 minutes. Cool. In mixing bowl, beat cream cheese and sugar till smooth. Fold in 1 cup Cool Whip. Spread over crust. In small mixer bowl, beat pudding and milk on low speed 2 minutes. Carefully spread over the cream cheese layer. Top with remaining whipped topping. Refrigerate at least 1 hour. Yield 12 to 16 servings. |