Where has this summer gone? I hope everyone has been enjoying the warm summer days! I’m still trying to find some balance with Jim being retired and enjoying time spent traveling and enjoying family and friends.
I made this recipe specifically for Robby, so it’s gluten free but is just as delicious using regular pecan Sandy cookies! This was a delicious and an easy make ahead recipe everyone including my Dad enjoyed!
As you can see this dessert went fast and was asked to make it again sooner than later!
INGREDIENTS
1 (11 ounce ) package of gluten free pecan shortbread cookies or if not making gluten free use pecan sandies. Crumbled.
5 Tablespoons melted butter ( I used Earth’s Balance)
1 (3.4-3.9 Oz) package of instant pistachio pudding mix
1 cup of milk (I used Fare life)
2/3 cup crushed pineapple, well drained
1 (16 ounce) tub of cool whip, thawed and divided
1 cup chopped pecans
DIRECTIONS
Lightly grease an 8×8 square pan with non stick spray, set aside.
In a large bowl combine the coarse cookie crumbles and butter until the crumbs are moistened. Press cookie mixture evenly into the bottom of your prepared pan, set aside.
In another bowl mix the pistachio pudding mix and the milk, whisk until thickened, this takes a couple minutes. Fold in the pineapple and two cups of the cool whip. Stir until combined and fluffy.
Spread the filling into the pan in an even layer over the cookie layer.
Top evenly with the remaining cool whip and pecans.
Refrigerate for at least six hours or overnight.
Cut into squares and serve.
Enjoy!
Anne
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