1 cup lemon juice
2 1/2 cups white sugar
2 (3 ounce) packages instant lemon pudding mix
1 (8 ounce) container frozen whipped topping, thawed
In a blender, combine lemon juice, sugar and pudding mix. Blend until smooth, but not too smooth. Pour over cooled cookie sheet or roasting pan, stirring and scraping until mixture coats the back of a metal spoon. Layer with whipped topping. Refrigerate 8 hours or overnight.