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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.


  • 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



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 hate litter


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September 29, 20100 found this helpful

Looks delicious! am looking forward to trying this! thanks so much for taking the time to share!

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