Jump to content
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Heaven In A Pan


leadmeastray88

Recommended Posts

leadmeastray88 Contributor

CRUST:

Note: If you're like me and like a thicker crust, I double this!

1 cup chopped pecans

1 cup gluten-free flour

1/2 cup butter

1 tbsp sugar

Melt the butter and add to the dry ingredients. Press into a 9x13 pan and bake at 350 for 20 minutes. Cool completely before adding the filling

1st LAYER of FILLING:

1 8-oz package plain cream cheese, softened

1/2 small tub Dream Whip

1 cup icing sugar

Whip together with electric beater and spread over cooled base.

2nd LAYER of FILLING:

1 package Jello vanilla pudding

1 cup cold milk (half of what the box calls for)

Mix together, chill in fridge. Spread on top of 1st layer.

3rd LAYER of FILLING:

1 package Jello chocolate pudding

2 cups cold milk (as directed)

Mix together, chill in fridge. Spread on top of 2nd layer.

Cover with plastic wrap and chill in fridge and ready to be served. When serving, add a dollop of the leftover Dream Whip and drizzle with chocolate sauce. Yum!! :)


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



Fiddle-Faddle Community Regular

Umm, sorry, but I just drooled all over my keyboard.....

JNBunnie1 Community Regular

That's it. You're off the board. You're officially a danger to my thighs.

Jestgar Rising Star
When serving, add a dollop of the leftover Dream Whip and drizzle with chocolate sauce. Yum!! :)

Just pointing out her name...

Cheri A Contributor

Mmmm, I wish my daughter could have this. I'll have to live vicariously through you guys. :o

Fiddle-Faddle Community Regular
Mmmm, I wish my daughter could have this. I'll have to live vicariously through you guys. :o

I bet there's a way you could substitute coconut milk products and maybe do something imaginative with nut butters to get something similar. :) I know there's a new df cream on the market that's derived from nut milks, too--I think it's called mimicreme.

FranDaMan Apprentice

Any particular flour or blend? Or is this an all-purpose gluten-free thing? Otherwise I think we can do this real soon!


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



  • 2 months later...
Marie2375 Newbie

We grew up eating this for dessert. My Grandmother calls it Chocolate Delight. It is really, really, really good! My favorite layer is the one with cream cheese. We never used vanilla pudding though. Our layers are crust, cream cheese/sugar/cool whip, chocolate pudding, Cool whip again. Sprinkle toasted pecans on top. I have not made it gluten-free yet, but I've been thinking about it!

susiequsie Apprentice
We grew up eating this for dessert. My Grandmother calls it Chocolate Delight. It is really, really, really good! My favorite layer is the one with cream cheese. We never used vanilla pudding though. Our layers are crust, cream cheese/sugar/cool whip, chocolate pudding, Cool whip again. Sprinkle toasted pecans on top. I have not made it gluten-free yet, but I've been thinking about it!

Actually, I've heard it called "Mountain Momma Mudslide" and it can even be made with any flavors of puddings. I've made (before I went gluten-free & dairy-free) butter pecan, lemon (then it's called "Lemon Lush"), pistachio, coconut, butterscotch, etc. They're ALL good! It's probably known by many different names depending upon where you live.

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,791
    • Most Online (within 30 mins)
      7,748

    klholt
    Newest Member
    klholt
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      What you are describing, while terrifying and severe, is an experience that others in the celiac community have reported during a powerful reaction. The systemic inflammation triggered by gluten exposure in someone with celiac disease can absolutely extend far beyond the digestive tract, creating a cascade of symptoms that feel like your entire body is in revolt. The severe pain, neuropathy, muscle and jaw tension, and intense anxiety and confusion are all potential manifestations of this body-wide inflammatory and autoimmune response. It's a well-documented phenomenon that a celiac attack can provoke a significant neurological and psychological component, including "brain fog," disorientation, and panic-level anxiety. While your first step should always be to meticulously re-check all foods, medications, and even cross-contamination sources, it's also possible that a previously safe product has changed its formula or that you encountered a hidden source. 
    • Scott Adams
      The substance you're likely thinking of is "mannitol," which is a sugar alcohol, and it is indeed used as a sweetener in some "sugar-free" products. However, for an MRI, the drink is almost certainly "Mannite," which is a brand name for a laxative preparation used to cleanse the bowel before the scan. Its primary purpose is not to sweeten but to create a clear image by distending the bowel and stimulating a bowel movement. While the names sound similar, the function and formulation are very different from a small-quantity sweetener. That said, your concern is valid and should be addressed with your healthcare team. The most important step you can take is to call the MRI department or your referring doctor directly. Explain your specific reaction to sweeteners in detail—mentioning the throat and ear sensations is crucial as it could indicate a more significant sensitivity. They can confirm the exact drink they use, check its full ingredient list for you, and determine if an alternative prep is available or if pre-medication is recommended to ensure your safety and comfort during the procedure.
    • Scott Adams
      I'm so sorry to hear you're feeling so unwell, and I hope you recover quickly. While your personal experience of getting sick is absolutely valid, there are a few key inaccuracies in the information you've shared that are important to clarify for anyone else reading. The central misunderstanding is about oats and gliadin. Oats do not contain gliadin; gliadin is a specific protein found exclusively in wheat. The protein in oats is called avenin, which is similar in structure but is a completely different compound. For the vast majority of people with celiac disease or gluten sensitivity, pure, uncontaminated oats are safe. The reason "gluten-free" oats are necessary is because regular oats are frequently cross-contaminated with wheat, barley, or rye during growing and processing. Certified gluten-free oats are tested to ensure they are free from this cross-contamination. It's possible you may have a separate and less common sensitivity to avenin in oats themselves, or the illness could have been caused by another ingredient or even an unrelated virus. Given your expertise and severe reaction, it would be a good idea to discuss this with a doctor to pinpoint the exact cause. This article, and the comments below it, may be helpful:    
    • Scott Adams
      This article, and the comments below it, may be helpful:    
    • trents
      Celiac disease is an autoimmune condition with a genetic base. The the potential for developing the disease is inherited. but remains latent until triggered by some stress event. Thus, there is an epigenetic component to celiac disease. Once the genes are awakened from dormancy, celiac reactions are triggered by the ingestion of gluten.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.