by Sandy Kirby Quandt
- 1 cup gluten-free flour
- 1 cup chopped nuts (I used pecans)
- 1 stick butter softened
- 1 cup powdered sugar
- 8 oz cream cheese softened
- 9 oz container Cool Whip topping defrosted
- 1 large box instant pudding (your favorite flavor)
- 2 2/3 cup cold whole milk
Cream flour, 1/2 cup nuts, and butter together.
Spread in 9X12X2″ pan.
Bake at 375 degrees for 15 minutes, or until brown.
Cream together sugar and cream cheese.
Fold in 1 cup Cool Whip.
Spread on crust.
Mix pudding with milk and spread over cream cheese mixture.
Top with remaining Cool Whip and nuts.
Chill for at least 30 minutes.
There you have it. A delicious Gluten-free Layered Pudding Dessert.
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I wish you well.
[bctt tweet=”This Gluten-free Layered Pudding Dessert has a thin cookie-like layer, adds cream cheese and powdered sugar, then ends with pudding and whipped topping. ” username=”SandyKQuandt”]