Gluten Free Chocolate Delight

I'm allergic to wheat and substituted 1 cup gluten free flour for the 1 cup of plain flour called for in the original recipe. I was so please when I found that it tastes just as good, if not better, than the original recipe. It's one of our favorite desserts.

Ingredients:

• 1 cup gluten free flour (see recipe below)
• 1/2 cup chopped nuts
• 1 stick butter (1/2 cup)
• 1 cup powdered sugar
• 8 oz. cream cheese, room temperature)
• 1 (12 oz.) container Cool Whip
• 1 (6 oz.) pkg. Jello Chocolate Pudding Mix
• 3 cups milk

Gluten Free Flour Mixture:

• 2 cups Rice Flour
• 2 Tbsp. Tapioca Flour
• 1/4 cup Corn Starch
• 1 tsp. Xanthan Gum

Directions:

Crust: Combine 1 cup gluten free flour, 1/2 cup chopped nuts, and 1 stick melted butter. Mix well and press into 2 quart Pyrex dish. Bake at 300 degrees F for approximately 30 minutes or until slightly brown. Cool and chill.

First Layer: Combine 1 cup powdered sugar and 8 ounce package cream cheese; mix until smooth and creamy. Add 1/2 container of Cool Whip. Spread over the crust.

Second Layer: Prepare 6 ounce package Jello Chocolate Pudding mix with 3 cups milk as directed on package. Cool and spread over cream cheese layer.

Top with remaining Cool Whip. For decoration, sprinkle a few nuts on top. Chill

Source: After eating this dessert at a friend's house 25 years ago, I just had to have the recipe.

By littergitter