Gluten-free Pistachio Pudding Dessert
This cool, layered dessert is enjoyed year-round at our house and at potlucks. You can choose a different flavor of Jell-o pudding for a completely different result! You are also welcome to whip up your own whipped topping from heavy cream instead of using Cool Whip. I often do that!
Recipe from:
Recipe type: Pudding Desserts
Serves: 15-24
  • 1/2 package of Gluten Free Mama's pie crust mix
  • 1/2 cup (1 stick) of butter, dairy-free margarine, or Spectrum shortening
  • 1/2 egg white
  • 6-8 Tbsp. water
  • 1/2 cup roasted chopped almonds or walnuts
First Layer:
  • 8 oz. cream cheese (I use Neufchâtel)
  • 1 cup powdered sugar
  • 1/2 of 8 oz. carton of Cool Whip
Second Layer:
  • 3 cups milk (or non-dairy alternative like almond milk)
  • 2 pkgs. Jell-o instant pistachio pudding
  • 1/2 tsp almond extract
Third Layer:
  • 1/2 of 8 oz. carton of Cool Whip
  • 1/4-1/2 cup roasted chopped almonds or walnuts
  1. Preheat oven to 350°.
  1. In the bowl of a food processor, add 1/2 of the Gluten Free Mama's pie crust mix, the butter (or shortening), 1/2 of an egg white, and 4 Tbsp. of water. Pulse in food processor until mealy (see photo 1 below).
  2. Add 2 more tablespoons of water and 1/2 cup roasted, chopped almonds. Pulse until starts to form a more solid dough that squishes together easily. You an add up to an additional 2 more tablespoons as needed until you get to the right consistency. (see photo 2 below)
  3. Wearing a plastic glove sprayed lightly with cooking spray, (or just using some Saran Wrap), pat out the dough into an ungreased 9x13" pan.
  4. Bake in a 350° oven for 15-17 minutes. Set on cooling rack to cool for about an hour before adding next layer.
First Layer:
  1. In a small bowl, use a stand mixer or hand mixer to blend together the cream cheese, powdered sugar, and 1/2 of the carton of Cool Whip.
  2. Spread in an even layer over the cooled crust. Place in refrigerator to chill while you prepare next layer.
Second Layer:
  1. In a medium/large bowl, whisk together the milk, pistachio pudding mix and almond extract until smooth. I whisk for about 2 minutes.
  2. Gently spread in an even layer over the first layer.
Third Layer:
  1. Gently spread the remaining Cool Whip over the top of the previous layers.
  2. Sprinkle with an additional 1/4-1/2 cup chopped roasted almonds.
  3. Cover pan with a lid or Saran Wrap and place in refrigerator to chill at least 2 hours before serving. This desserts holds up very well in the refrigerator for several days, so it is great to make this the day before serving.
  4. Serve chilled and enjoy!
As always, verify all of your ingredients are gluten-free.
Recipe by My Gluten-free Kitchen at