Mud Pie

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.  The nutty shortbread combined with cream cheese and pudding is my favorite!  This yummy rich dessert will have your heart!

Crust:
2 cups featherlight flour

1 teaspoon xanthan gum
2 cubes butter, softened
2 cups pecans, chopped
2/3 cup powdered sugar

Cream Cheese Layer:
8 ounces cream cheese, softened
1 cup powdered sugar
8 ounces cool whip, divided

Pudding Layer:
2 small packages of instant chocolate pudding
2 1/2 cups cold milk

Preheat oven to 300º.  

Wash your hands well.  In a medium bowl, add flour, xanthan gum, butter, pecans, and powdered sugar.  Mix with your hands until it's well combined and clumpy.  Press into an ungreased 9 x 13 inch pan. Bake for 15 - 17 minutes.  Let crust cool.

When the crust is cool make the cream cheese mixture.  In a small bowl combine cream cheese, powdered sugar and 1/2 of the container of cool whip.  Beat with an electric mixer until smooth.  Pour over cooled crust.

Next make the chocolate pudding.  In a medium bowl add 2 packages of pudding mix and 2 1/2 cups cold milk.  Whisk together for 2 minutes.  Spread on cream cheese layer.

Spread on remaining cool whip and refrigerate for at least an hour before serving.

Makes 15 - 20 servings.