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.

Enjoy!

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

I wish you well.

Sandy

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