A sample text widget

Etiam pulvinar consectetur dolor sed malesuada. Ut convallis euismod dolor nec pretium. Nunc ut tristique massa.

Nam sodales mi vitae dolor ullamcorper et vulputate enim accumsan. Morbi orci magna, tincidunt vitae molestie nec, molestie at mi. Nulla nulla lorem, suscipit in posuere in, interdum non magna.

Pistachio Cheesecake ~ Gluten-Free

This was one of my favorite desserts growing up.  I know, I had a lot of favorites.  😉  A girl can’t help her sweet tooth!!  I found that this was extremely easy to convert to gluten-free.  Really, the crust was all I had to change. 


Pistachio Cheesecake


1 stick butter

1 ¼ cups flour (I used Pamela’s GF Baking Mix)

½ cup chopped pecans

8 oz. Cream cheese (softened)

1 cup powdered sugar

8 oz. Carton of Cool Whip

2 small pkg. Pistachio Instant Pudding Mix

3 cups milk

  1. Making the Crust:

Blend melted stick of butter, 1 ¼ cups of flour & pecans. Spread in a 9 x 13 glass baking dish. ***Note…Kelly recommends doubling the recipe for the crust b/c it is too thin otherwise. I used an 8 x 11 pan and didn’t double. Bake 15-20 minutes at 350 or until light golden brown. COOL COMPLETELY!

  1. Making the Cheesecake Filling:

Mix 8 oz. Softened cream cheese and 1 cup powdered sugar. Then fold in

½ carton of Cool Whip. Spread on top of cooled crust. Refrigerate for 30


  1. Topping:

Mix 2 small packages of pudding mix with 3 cups of milk. Beat for 2

2 minutes. Pour on top of cooled filling. Chill until set & then top with

remaining Cool Whip.


I served this at our Mother’s Day function & it got rave reviews, even from those who don’t have to eat GF.  I absolutely love this stuff.  If you want, you could even experiment with other flavors of pudding such as, chocolate, lemon, coconut…..the list is endless!

Related Posts with Thumbnails

Leave a Reply




You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>