Preheat oven to 350 degrees.

Cut butter into flour until crumbly. I just put it in my food processor and pulse it a few times. Then press the mixture into a 13x9-in. baking dish.

Bake at 350 degrees for 18-22 minutes until golden brown. Allow to cool completely on a wire rack.

Meanwhile, in a bowl, beat cream cheese and sugar together until smooth. Fold in 1 cup of Cool Whip and spread the mixture evenly over the cooled crust.

In another bowl, beat milk and pudding mix together on low speed for 2 minutes. Pour over cream cheese layer and carefully spread out evenly.

Top with dollops of the remaining Cool Whip and carefully spread out evenly. Refrigerate at least 1 hour. Makes16 servings.