This was one of my favorite desserts growing up. I know, I had a lot of favorites. 😉 A girl can’t help her sweet tooth!! I found that this was extremely easy to convert to gluten-free. Really, the crust was all I had to change.
Pistachio Cheesecake
Ingredients:
1 stick butter
1 ¼ cups flour (I used Pamela’s GF Baking Mix)
½ cup chopped pecans
8 oz. Cream cheese (softened)
1 cup powdered sugar
8 oz. Carton of Cool Whip
2 small pkg. Pistachio Instant Pudding Mix
3 cups milk
- Making the Crust:
Blend melted stick of butter, 1 ¼ cups of flour & pecans. Spread in a 9 x 13 glass baking dish. ***Note…Kelly recommends doubling the recipe for the crust b/c it is too thin otherwise. I used an 8 x 11 pan and didn’t double. Bake 15-20 minutes at 350 or until light golden brown. COOL COMPLETELY!
- Making the Cheesecake Filling:
Mix 8 oz. Softened cream cheese and 1 cup powdered sugar. Then fold in
½ carton of Cool Whip. Spread on top of cooled crust. Refrigerate for 30
minutes.
- Topping:
Mix 2 small packages of pudding mix with 3 cups of milk. Beat for 2
2 minutes. Pour on top of cooled filling. Chill until set & then top with
remaining Cool Whip.
I served this at our Mother’s Day function & it got rave reviews, even from those who don’t have to eat GF. I absolutely love this stuff. If you want, you could even experiment with other flavors of pudding such as, chocolate, lemon, coconut…..the list is endless!
Filed under: Family, Gluten-Free, Gluten-Free Recipes |
sounds good! how funny. my best friend just sent me a recipe today that has pistachio pudding, cool whip, pineapple and marshmellows….a salad/dessert of sorts 🙂 i guess i know what’s on my grocery list!
You know, I think my Grandma used to make that & called it “Dump Salad”. That is the same Grandma that this cheesecake recipe came from.
🙂
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