Gluten-free cool and refreshing pistachio cheesecake

Summer is the perfect time for cool desserts.  This dessert was always a hit when my grandmother made it.   There was never any left to take home.  The recipe for this cool & refreshing cheesecake is simple and is sure to wow your guests. 

Pistachio Cheesecake

***Recipe courtesy of Ruth Turner (Grandma)

Ingredients:

• 1 stick butter
• 1 ¼ cups flour (Pamela’s GF Baking Mix was used)
• 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 (Jello-O brand is gluten-free, as is Wal-mart)
• 3 cups milk (1% was used)

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…It is recommended to double the recipe for the crust because it is too thin otherwise.  
• Bake 15-20 minutes at 350 or until light golden brown. 
• Let cool completely!

2. 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 minutes.

3. Topping:

• Mix 2 small packages of pudding mix with 3 cups of milk.
• Beat for 22 minutes.
• Pour on top of cooled filling.
• Chill until set & then top with remaining Cool Whip.

There are many other pudding flavors that would be awesome in this summer dessert such as, chocolate, lemon, coconut…..the list is endless!