• 1/2 C. margarine
• 1 C. flour
• 1 pkg. cream cheese -- 8 oz.
• 1 C. confectioners sugar
• 1 carton frozen whipped topping -- thawed (8 oz.)
• 3 boxes instant lemon pudding
• 5 C. cold milk
• 1 Tbs. lemon juice

Cut margarine into flour until it resembles coarse crumbs. Press into bottom of 13x9 in pan. Bake at 350 for 10 minutes Cool Combine softened cream cheese and powdered sugar; mix until smooth. Fold in whipped topping, reserving about 1 1/2 C. Spread over cooled pastry. Combine pudding mix and milk; beat until smooth and thickened. Add lemon juice. Spread over cream cheese mixture. spread remainder of whipped topping on top. Sprinkle with coconut or lemon rind, if you like.