Preparation

• Preheat the oven to 350°F. Spray the bottom of a 9x13-inch baking dish with nonstick cooking spray.
• In a large mixing bowl, combine the flour and softened butter. Use a fork to mash them together until the mixture has a crumbly texture. Pour the crumbly mixture into the prepared baking dish. Dust your hands with a little flour, then firmly press the mixture into the bottom of the baking dish to create the crust layer.
• Bake the crust until the edges start to turn golden, 35 to 40 minutes. Allow the crust to cool completely, at least 1 hour, before moving to the next step.
• In the bowl of a stand mixer, combine the softened cream cheese and sugar. Mix on medium speed until smooth, about 2 minutes, using a spatula to scrape the bowl halfway through. Spread the cream cheese mixture over the cooled crust.
• In a clean mixer bowl, combine the pudding mix and milk. Mix on medium-low speed until well combined and smooth, about 2 minutes, using the spatula to scrape down the sides halfway through. Pour the mixture evenly over the cream cheese layer.
• Spread the thawed whipped topping evenly on top of the pudding layer. Cover and chill the dessert in the refrigerator until firm, at least 2 hours, then slice and enjoy.