Crust:
1 cup water
1/2 cup butter
1 cup flour(1/2 cup brown rice, 1/4 cup sorghum flour, and 1/4 oat flour)
4 eggs
In a medium saucepan bring the butter and water to a rolling boil on medium heat. Dump in the flour and stir briskly until it forms a ball. Remove from heat and add the eggs one at a time mixing it thoroughly in before adding the next. Spread out thinly on a jelly roll pan. Using a fork poke plenty of holes in the crust to keep it from forming too many bubbles. Bake at 400 degrees for 20 minutes or until golden brown. This will depend somewhat on what types of flour you use.
Remove from oven and let cool. Once it is cool you move on to the next step!
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| Freshly baked crust. |
Filling:
2 small packages pudding mix(any flavor)
8 oz cream cheese
3 cups cold milk
Mix all three ingredients together thoroughly. It is best to use a mixer so that you don't have any cream cheese lumps, but I am mixer less and as you can see below you can mix without a mixer. I did have some cream cheese lumps though. Pour this over the crust and refrigerate for at least 30 minutes or until the pudding mix has set.
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| My not so pretty filling. |
Topping:
whipped cream(you can use cool whip or make your own--my recipe coming soon)
ice cream toppings can also be used on top of the whipped cream(syrups, sprinkles, etc) but we really like to use fresh fruit when it's in season.
Add the topping ontop of the filling, cut into pieces and serve! This stuff is delicous and addicting!
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| Topped and ready to enjoy! |
Shared on Slightly Indulgent Tuesdays, Gluten Free Mondays, Allergy Free Wednesdays, Gluten Free Fridays,
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