1 1/2 cups graham cracker crumbs
1/2 cup sugar
1/3 cup melted butter
1 8 oz. cream cheese
2 TB milk
8 oz. Cool Whip
3 1/2 cups milk
2 small packages Jello Instant Lemon Pudding
Mix graham cracker crumbs, 1/4 cups sugar and butter. Press in 9 x 13 pan, refrigerate 15 minutes.
Beat cream cheese, 1/4 cup sugar and 2 TB milk until smooth. Gently fold in 1/2 of Cool Whip. Spread over crust.
Combine pudding and milk, beat until smooth about 2 minutes. Pour over cream cheese layer.
Refrigerate 4 hours or overnight. Add dollop of Cool Whip and lemon wedge for garnish.