INGREDIENTS
1 cup almond flour
1/2 cup butter or coconut oil
1 1/2 cups finely crushed walnuts, divided
8 oz. Neufchâtel cheese, softened
1 cup powdered sugar (I used Swerve)
1 tub fat-free whipped topping
1 pkg instant sugar-free pistachio pudding
2 cups skim or almond milk
INSTRUCTIONS
Preheat oven to 350 degrees
Combine flour, coconut oil and 1 cup chopped walnuts. Press into a 13×9 inch greased pan (crust)
Bake 20 minutes and allow to cool
Beat cream cheese & powdered sugar together – mix in whipped topping. Spoon over cooled crust.
Beat pudding and milk for 1-2 minutes until thickened. Pour pudding mixture over cheesecake layer. Sprinkle with remaining walnuts.
Chill 1-2 hours.
Cut into squares and serve.
