Creamy Lemon Fudge

1 1/2 tsp plus 1/2 c. butter divided
1 package cook and serve lemon pudding mix
1/2 c. milk
3 3/4 c. confectioners sugar
1 tsp lemon extract

Line a 9 inch square pan with foil. Grease the foil with 1 1/2 tsp butter; set aside.

In a large heavy saucepan, combine the pudding mix, milk and remianing butter. Cook and stir over medium heat until thickened. Remove from the heat. Beat in confectioners sugar and extract. Pour into prepared pan; refrigerate until set.

Using foil, life fudge out of pan. Discard foil; cut fudge into 1 in. squares. Store in the refrigerator.