1 cup GF flour (I use a sorghum blend*)
1 tsp. xanthan gum
1/2 cup ground almonds or pecans
1/2 cup of butter softened
1 (8 oz.) pkg. cream cheese
1 cup icing sugar
1 (8oz.) tub of cool whip (divided)
2 (3 1/2 oz.) pkgs. instant chocolate pudding
3 cups milk
Cream together the flour, xanthan gum, almonds and butter to form a dough. Press into a 9x13" pan and bake at 350 for 20 mins. cool. mix together the cream cheese, icing sugar, and 1 cup of the cool whip. spread over crust. Mix the pudding with 3 cups of milk and spread over cream cheese layer. spread the remaining cool whip on top and sprinkle with chocolate chips/flakes.
*sorghum blend (1.5cups sorghum flour, 1.5 cups potato starch flour, 1 cup tapioca flour - whisk together and store in airtight container)
note: the crust was a bit thin, you may want to bake it in a smaller pan? or 1.5 times the crust?