Preheat oven to 350 degrees. In a medium bowl, combine the flour and butter using a pastry cutter until well blended.
Note: I will warn you that this dessert can be a little messy to serve. It might help to set it out on the counter about 5 minutes before serving so it is easier to cut. Messy is good though!! This is soooo yummy!!! Enjoy!!
2 cups all-purpose flour
1 cup butter, softened
2 8 oz. pkgs. cream cheese, softened (I used 1/3 less fat cream cheese.)
1 cup sugar
2 pkgs. (3.4 oz. size) Pumpkin spice pudding
3 1/2 cups milk
12 oz. container of Cool Whip
Preheat oven to 350 degrees. In a medium bowl, combine the flour and butter using a pastry cutter until well blended. Press into a 9x13 baking dish. Bake for 25 minutes or until lightly golden. Allow crust to cool completely.
In a medium bowl, beat the cream cheese and sugar until smooth and well blended. Spread evenly over the cooled crust. In another bowl, whisk together the pumpkin spice pudding mix and milk for 3-5 minutes. Spread over the cream cheese layer. Top with Cool Whip. Store in refrigator.
Note: I recommend making this dessert the night before you plan to serve it. :)