Also good with chocolate pudding/shaved chocolate, coconut pudding/toasted coconut, butterscotch pudding/butterscotch drizzle, etc.

1 stick butter
1 c flour
3/4 c sliced almonds
1 c powdered sugar
8 oz cream cheese, softened
1 large cool whip
2 small packages instant lemon pudding mix
3 c milk
lemon zest

1 stick butter 1 c flour 3/4 c sliced almonds 1 c powdered sugar 8 oz cream cheese, softened 1 large cool whip 2 small packages instant lemon pudding mix 3 c milk

Blend butter, flour and nuts. Spread in greased 13x9" pan. Pat flat with fingers. Bake crust 15 minutes at 350. Cool. Mix powdered sugar, cream cheese and 1 c cool whip with a blender. Spread on cooled crust. Refigerate 15 minutes. Blend pudding with milk and pour over filling. Refrigerate 15 minutes. Finish by spreading remaining cool whip and lemon zest.