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.
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
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!