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 fitted with the paddle attachment or a large bowl if using a hand 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, being careful not to pull up too many crumbs.

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.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.