Lemon "Meringue" Pudding

Crust

1 cup flour
1 stick butter
1/2 cup chopped pecans

If you don't want or can't have nuts, crush up some graham crackers for a nice crunch. Go ahead and use some more butter if you want, nothing else in here is good for you anyway. Mix and spread in 9X13 pan. Spray with non stick spray if you want, but do not grease the dish. Bake at 350 degrees for 20 minutes. Let cool.

Filling

8 oz cream cheese
1 cup powdered sugar
1 cup cool whip (DO NOT FREEZE YOUR COOL WHIP EVER)
2 boxes of instant lemon pudding
3 cups of milk

Fold the cream cheese, powdered sugar, and cool whip together until smooth and spread over the crust. Whisk the instant pudding and milk until smooth and spread that over the cheese layer. Refrigerate at least one hour prior to serving.

If you want everyone to think you're really classy, zest some lemon rind over the top and top each serving with a mint leaf.

WARNING: Make sure you have people coming over when you make this. Otherwise you will grab a fork "just to test" and end up eating the whole thing.