This super simple Gluten-free Pistachio Torte recipe has been adapted from The Ultimate Kids’ Baking Book by Tiffany Dahle. It is absolutely delicious!
- 2 cups gluten-free flour
- 1/2 lb (2 sticks) butter, cubed
- 1/2 cup chopped pecans
- 8 oz cream cheese
- 1 1/2 cups powdered sugar
- 8 oz frozen whipped topping, thawed
- 2 boxes (3.3 oz each) pistachio pudding mix
- 2 cups milk
Preheat oven to 350 degrees F.
In a medium bowl, use two forks to combine flour and butter until dough resembles coarse crumbs. Stir in pecans.
Pour into 13X9 inch baking dish. Press crumbs into a smooth crust along the bottom of the dish.
Bake 18-20 minutes, or until lightly toasted. (It took longer in my oven.)
Remove from oven and let cool to room temperature.
In a medium bowl, beat cream cheese on medium speed until smooth. Add powdered sugar and beat until well combined. Fold in 1 cup whipped topping.
Carefully spread cream cheese mixture over prepared crust and smooth with a spatula.
In medium bowl, beat together pudding mix and milk for 2 minutes on high speed.
Spread pudding mixture evenly over cream cheese layer. Spread remaining whipped topping evenly over pudding.
Chill in the refrigerator 1 hour before serving.
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