1 gluten free pie crust (see recipe under my other blog posting)
2 packages (8 oz) cream cheese, softened shopping list
1 package (3 oz) Pistachio flavored gelatin
1 package (16 oz) vanilla CANDIQUIK Coating shopping list
1 container (8 oz) whipped topping, thawed
How to make it:
Melt Vanilla CANDIQUIK according to directions on package.
Blend Candiquik in a large bowl with gelatin powder and cream cheese until smooth.
Fold in whipped topping until well mixed.
Spread cheesecake mixture in pie crust (optional: top with whipped cream and fresh pistachios)