






- One box of gluten free chocolate dipped cookies
- 1 tbs melted butter
- 1 brick softened cream cheese (8 ounces)
- 1 tsp GF vanilla extract (not all vanilla is GF)
- 1/4 tsp granulated sugar
- 1 tub Cool Whip (12 ounces)
- 2 boxes Instant Chocolate Pudding (3.9 ounces each)
- 3 cups plus 2 tbs milk
- chocolate bar for chocolate shavings
- This crust recipes only makes a thin crust on the bottom of the pie plate, not the sides. If you want a thicker crust or one on the sides of the pie plate double the crust recipe.
- To make the crust -
- Start by crushing the gluten free cookies in a blender or food processor. Add in the melted butter and blend well until the texture of barely wet sand. Gluten free foods can be picky and hard to work with so add more or less butter as you see fit. If you get too much butter than the crust will be hard to cut so less is more! Place pie crust in the refrigerator for 5 minutes to firm up.
- While the crust is firming, start on the first layer. Place the softened cream cheese in the bowl of your mixer and mix well until light and fluffy. Add sugar, vanilla, 2 tbs milk and 1 and 1/4 cups of Cool Whip to the cream cheese and mix well. Pour the first layer into the pie crust and smooth the top. Place in the refrigerator to firm up.
- Next make the chocolate layer by combining the chocolate pudding mix with 3 cups of milk with a which until it starts to thicken. Pour the pudding mixture over the first layer and place in the refrigerator for five minutes.
- Stir remaining Cool Whip and spread on top of the chocolate pudding layer. Use a knife to scrape down the chocolate bar to make chocolate shavings.
- Place entire pie in the refrigerator for at least an hour or overnight.
- For a firmer pie you can also place in the freezer.
- Eat, enjoy and think of your grandmother.
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