This is a dessert I remember eating as a child! I stumbled upon it and was excited to adapt it and make it gluten free. I used Jeanne's Gluten Free All-Purpose Flour Mix and it worked really well! It's a pretty rich dessert, so you can cut it into smaller servings.
1 cup Jeanne's Gluten Free All-Purpose Flour Mix
1 cube butter
1 cup chopped pecans
1/3 cup powdered sugar
Mix thoroughly and press into the bottom of a 9 x 13 inch pan. Bake at 300 degrees for 15 - 17 minutes, then cool.
Cream Cheese Layer:
8 ounces cream cheese, softened
1 cup powdered sugar
9 ounces cool whip (use only 1/2 of the carton)
Mix well and spread on crust.
2 small packages of instant chocolate pudding
2 1/2 cup cold milk
Beat for 2 minutes, then spread on cream cheese layer.
Spread on remaining cool whip and refrigerate for at least an hour before serving.