Preheat oven to 350 degrees

Crust: In the bowl of an electric mixer using the paddle attachment, beat butter and graham cracker crumbs until combined, about 1 minute. Add flour, flax seed and wheat germ (if using) and mix just until the mixture is crumbly, about 10 to 15 seconds. You can also use a hand mixer or just blend manually with a pastry blender, 2 knives or simply

Press crumb mixture into the bottom of a 9x13 inch baking dish. I usually line mine with parchment paper. Bake for 20-25 minutes or until lightly golden brown. Let crust cool completely. I usually just let this sit for a couple hours before starting on the fillings.

Cream Cheese Layer:  In a mixing bowl, combine the cream cheese, powdered sugar and lemon juice together until smooth. Spread evenly over cooled crust.

Pudding Layer: In the same bowl, because I like to use as few bowls as possible ;), mix the lemon pudding and milk together and beat for 3 to 5 minutes. Let the mixture set slightly in the fridge if it's not thick yet. Once it has thickened a little, spread it over the cream cheese layer. I use a rubber spatula to really clean out that bowl well so I don't have to even rinse it. lol.

Whipped Cream: In same bowl still, but rinsed out if you'd like, beat the heavy cream and pwdered sugar until soft peaks form. Spread over pudding mixture.

Chill dessert until ready to serve.