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Who Needs Pie?

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FeedIndy Contributor
FeedIndy
Posted

My aunt used to bring this dessert to every family dinner. I made it for Easter, substituting Pamela's gluten free baking mix for the flour in the original recipe. It turned out great-everyone ate it and didn't notice a difference. I thought it was slightly sweeter, but absolutely fantastic!

Lush (I have no idea where the name came from, but I have been a serious lush with the leftovers so maybe that's it!)

1/2 c chopped pecans

1 stick butter or margarine, softened

1 c Pamela's gluten free baking mix

1 8-oz pkg cream cheese

16-oz tub whipped topping

2 3-oz pkg instant chocolate pudding mx

3 c milk

Stir first 3 ingredients until smooth. Press into 9x13 baking dish. Bake at 350 for 10-11 minutes. Cool completely (this is key!) Mix cream cheese with 1 c whipped topping (reserve rest for top layer). Spread mixture onto cooled crust. I find this works best if you drop it on in a few places before attempting to spread so as not to lift the crust. Whisk pudding mix with milk and pour over mixture. Once set, add remaining whipped topping for the top layer. Refrigerate for 4 hours.

You can garnish with chopped nuts, colored sprinkles or even fruit. My aunt once created a flag with blueberries and strawberries for the 4th of July. I generally make the crust at night then finish in the morning. By lunch, it is chilled and ready to serve. This dessert is rich, but heavenly! I think it is almost like a chocolate cream pie only better.

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missy'smom Collaborator
missy'smom
Posted

Thank you for sharing this. I used to make variations of this before gluten-free, like lemon pie filling(with a red berry garnish) instead of the choc pudding. Really glad to know the Pamelas worked well, makes things easier. ;)

FeedIndy Contributor
FeedIndy
Posted
  • Author

A friend of mine once told me that she uses Pamela's cup for cup in any sweet goods. I thought I would try it in this one since it has been a family favorite for years. Worked like a dream so I can't wait to try other old favorites with this simple replacement.

Slackermommy Rookie
Slackermommy
Posted

Looks great...that crust sounds awesome and could be used in a lot of different ways..thanks for sharing.:)

Byte Me Apprentice
Byte Me
Posted

This sounds fantastic!

Any suggestions on substitutions for the pecans? My daughter is intolerant to pecans and walnuts, allergic to peanuts and cashews, but can eat almonds with no problem...would they work in this recipe?

Also (I'm new to making crusts that include nuts, sorry! :ph34r: ) do you measure 1/2 cup and then chop, or use 1/2 cup of already chopped?

Thanks! :)

FeedIndy Contributor
FeedIndy
Posted
  • Author

I don't see why you couldn't use almonds. It will give it a different taste, but I think it would still work okay for the crust. To answer your second question, I chop first then measure 1/2 cup.

wolfie Enthusiast
wolfie
Posted

I have made this same recipe before using crushed up pecan shortbread cookies made by Pamela and using Pistachio pudding. It was TDF!!

I am going to have to try the chocolate pudding and the baking mix now....sounds YUM!!!

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  • 1 year later...
purple Community Regular
purple
Posted
My aunt used to bring this dessert to every family dinner. I made it for Easter, substituting Pamela's gluten free baking mix for the flour in the original recipe. It turned out great-everyone ate it and didn't notice a difference. I thought it was slightly sweeter, but absolutely fantastic!

Lush (I have no idea where the name came from, but I have been a serious lush with the leftovers so maybe that's it!)

1/2 c chopped pecans

1 stick butter or margarine, softened

1 c Pamela's gluten free baking mix

1 8-oz pkg cream cheese

16-oz tub whipped topping

2 3-oz pkg instant chocolate pudding mx

3 c milk

Stir first 3 ingredients until smooth. Press into 9x13 baking dish. Bake at 350 for 10-11 minutes. Cool completely (this is key!) Mix cream cheese with 1 c whipped topping (reserve rest for top layer). Spread mixture onto cooled crust. I find this works best if you drop it on in a few places before attempting to spread so as not to lift the crust. Whisk pudding mix with milk and pour over mixture. Once set, add remaining whipped topping for the top layer. Refrigerate for 4 hours.

You can garnish with chopped nuts, colored sprinkles or even fruit. My aunt once created a flag with blueberries and strawberries for the 4th of July. I generally make the crust at night then finish in the morning. By lunch, it is chilled and ready to serve. This dessert is rich, but heavenly! I think it is almost like a chocolate cream pie only better.

I made that like 20 years ago (my dd turns 20 next month) only it called for a graham cracker crust. It was a favorite...yum! I kinda forgot about it raising kids and working full time. I should try it again...thanks for the idea!

You can make it as a pie. My real Oreo pie recipe is made like that only you stir some cookie crumbs into the pudding. Gee memories of "lo cal" food...no wonder I forgot about them. :P I used to make the real Oreo pie for Christmas and a cherry cheesecake.

This year everything will be gluten-free. Thanks for bringing this thread to our attention missy'smom! The holidays are coming and I need to practice making gluten-free pie/dessert.

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