Gluten-free cool and refreshing pistachio cheesecake

July 5, 8:49 PMColumbus Gluten-Free Food ExaminerKimberly Bouldin

Previous Next

2 comments Print Email RSS Subscribe

Subscribe

Get alerts when there is a new article from the Columbus Gluten-Free Food Examiner. Read Examiner.com's terms of use.

Email Address   Include other special offers from Examiner.com Terms of Use

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!