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Happy St Patrick’s Day!

This is a simple dessert my husband loves.

Ingredients for Crust:

• ½ almond flour
• ¼ cup earth balance, cold (or butter)
• ¼ cup pecans, finely chopped

Ingredients for Cream Cheese Layer:

• 8 oz block low-fat cream cheese, softened
• 1 cup light sour cream
• 1 cup powdered sugar
• 1 ½ tsp vanilla
• a pinch of salt

Ingredients for Pudding Layer:

• 1 box instant pistachio pudding
• 1½ milk
• ½ cup shredded coconut, unsweetened

Ingredients for Top Layer:

• 1 cup light sour cream
• ¼ cup powdered sugar
• 1 ½ tsp vanilla
• a pinch of salt
• ½ to ¼ cup of pecans

Instructions:

1. Preheat oven to 350 degrees.
2. In a mixing bowl, combine almond flour, earth balance and pecans until it forms crumbly dough. Press the dough into the bottom of an 8×8-baking pan and bake for 10 minutes until golden brown. Let crust cool completely on a cooling rack.
3. In a mixing bowl, combine cream cheese, sour cream, powdered sugar, vanilla and salt with a hand mixer. Whip until fully combined and spread over the cooled crust.
4. In a mixing bowl, combine pudding mix and milk until pudding thickens. Then fold in coconut and spread over the cream cheese layer.
5. In a mixing bowl, combine sour cream, powdered sugar, vanilla and salt. Drizzle over the pudding layer and top with additional pecans.
6. Refrigerate for several hours until firm.
7. Enjoy!

♥ ♥