|This photo is from AllRecipes.com and looks much like my dessert.|
COCONUT CREAM DESSERT
1 cup gluten-free all-purpose flour*
1/4 teaspoon xanthan gum
2 Tablespoons sugar
1/2 cup melted butter
1/2 cup chopped nuts (or less; nuts are optional)
Sift together first 3 ingredients. Combine with butter and nuts (if using nuts); mix well. Press evenly into a 13 x 9-inch pan. Bake 15 minutes at 350º. Cool before proceeding with recipe.
* If you don’t have gluten-free all-purpose flour, you may substitute the following combination of flours: 1/2 cup brown rice flour, 1/4 cup plus 2 Tablespoons potato starch (may substitute cornstarch), and 2 Tablespoons tapioca starch.
FOR LAYER 1:
8 ounces cream cheese or neufchatel cheese, softened
1 cup powdered sugar
1 cup whipped topping (like Cool Whip®, from a 12-ounce container)
Beat together the softened cream cheese and powdered sugar. Fold in the whipped topping. Spread this mixture over the cooled crust.
FOR LAYER 2:
2 packages coconut cream instant pudding
3 cups cold milk
Beat together with electric beater for 2 minutes. Let stand 5 minutes or until pudding is soft-set. Spread over cream cheese layer.
Spread remaining whipped topping over the pudding layer. Sprinkle with toasted coconut if desired.
Refrigerate until serving time. Makes 12 to 15 servings.