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.
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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