Ingredients
- 1 cup all-purpose gluten-free flour (see NOTE)
- 1/4 tsp xanthan gum
- 2 Tbsp granulated sugar
- 1/2 cup finely chopped pecans
- 1/2 cup butter, melted
- 1 (8 ounce) package cream cheese, softened
- 1 cup confectioners’ sugar
- 1 cup whipping cream
- 2 Tbsp granulated sugar
- 1 (3.9 ounce) package gluten-free instant chocolate pudding mix (I used Kraft Jell-O Chocolate Fudge instant pudding)
- 1 1/2 cups milk
- 1 (3.4 ounce) package gluten-free instant vanilla pudding mix (I used Kraft Jell-O Vanilla instant pudding)
- 1 1/2 cups milk
- finely chopped chocolate candy or chocolate shavings
- NOTE: The ‘all-purpose gluten-free flour’ that I use consists of 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Combine all ingredients in a large zipper-top bag. Shake until well blended.
Preparation
Step 1
Preheat oven to 325 degrees F.
In a small bowl, mix together gluten-free flour, xanthan gum and 2 Tbsp granulated sugar. Add chopped nuts. Stir in melted butter until all the ingredients are combined. Press mixture into a greased 9×13-inch pan.
Bake in preheated oven for 15 minutes. Allow to cool completely.
Beat together cream cheese and confectioners sugar until smooth and carefully spread over cooled crust.
Whip cream and 2 Tbsp granulated sugar until stiff peaks form. Spread half of whipped cream over cream cheese layer.
In a small bowl, whisk together chocolate pudding mix and 1 1/2 cups cold milk until smooth and just starting to set up. Carefully pour over whipped cream layer.
In another small bowl, whisk together vanilla pudding mix and 1 1/2 cups cold milk. Carefully pour over the chocolate pudding layer (which has had a few minutes to set up). Top with remaining whipped cream.
Sprinkle the top with chopped candy or shaved chocolate, if you desire. Cover and refrigerate overnight before serving.
NOTE: If you are unable to find gluten-free instant pudding mix, you can use these recipes for the Chocolate Pudding and the Vanilla pudding (and I bet they will taste WAY better than instant pudding too). Just be sure to let the puddings cool before layering, or your layers will all run together.