Tag Archives: easy gluten-free dessert recipe

Gluten-free Sour Cream Banana Pudding Recipe

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bowl of banana puddingThis delicious gluten-free Sour Cream Banana Pudding recipe is adapted from my Aunt Alma’s recipe.

  • 1 large box instant vanilla pudding (You can also use 2 small boxes of banana cream pudding. That’s what I did.)
  • 2 1/2 cups milk
  • 8 oz sour cream
  • 1 1/2 boxes of gluten-free vanilla wafers
  • 4 or 5 large bananas
  • 8 oz container whipped topping

Mix pudding with milk. Beat two minutes.

Add sour cream and 1/2 of the whipped topping. Mix well.

Layer bananas, wafers, and pudding in a large dish.

Top with the remaining whipped topping.

Enjoy!

I wish you well.

Sandy

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Gluten-free Pecan Pie Muffins Recipe

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gluten-free pecan pie muffinThese gluten-free pecan muffins are as easy and yummy as pecan pie, but not nearly as rich.

  • 1 cup light brown sugar, firmly packed
  • ½ cup gluten-free flour
  • ½ cup chopped pecans
  • 2 eggs, beaten
  • 2/3 cup butter, softened (make sure the butter is soft before mixing)

Preheat oven to 350°. Line muffin cups with paper muffin liners. 

In large bowl, stir together brown sugar, flour, and pecans. 

In separate bowl, beat eggs and butter together until smooth.

Stir into dry ingredients until just combined. 

Spoon batter into muffin cups, about 2/3 full. 

Bake for 20 to 25 minutes or until done.

Make sure to cool completely on wire racks. This allows the paper liners to come off easier.

Enjoy!

You can find my August Inspire a Fire post here. Please stop by and read it.

I wish you well.

Sandy

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Gluten-free Turtle Pumpkin Pie Recipe

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By Sandy Kirby Quandt

This delicious, easy to make, no-bake Turtle Pumpkin Pie recipe is definitely a keeper. The recipe is compliments of jello.com.

  • 1/4 cup plus 2 tablespoons caramel ice cream topping, divided
  • 1 ready to use gluten-free graham cracker crust
  • 1/2 cup plus 2 tablespoons chopped pecans, divided
  • 2 packages (3.4 oz each) JELL-O Vanilla flavor instant pudding
  • 1 cup cold milk
  • 1 cup canned pumpkin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 8 oz tub whipped topping, thawed

Pour 1/4 cup caramel topping onto bottom of pie crust. Sprinkle with 1/2 cup pecans.

Beat next 5 ingredients in large bowl with whisk until blended.

Stir in 1 1/2 cups whipped topping. Spoon into crust.

Refrigerate 1 hour. Top with remaining whipped topping, caramel topping and nuts just before serving.

Enjoy!

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I wish you well.

Sandy

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