Layered Lime Dessert Squares

1

Place gluten free soda crackers in a Ziploc bag.

2

Roll out into fine crumbs.

3

In a mixing bowl combine the soda cracker crumbs, Crisco shortening, Bob's Red Mill 1 to 1 Gluten Free Baking Flour and coconut.

4

Mix as for pie shell.

5

Grease a square baking pan.

6

Reserve 2 tablespoons of the base and press the remainder into the prepared 8" x 8" baking pan to form a firm base.

7

Add a drop of green food colouring to reserved crumbs and stir to coat.

8

Prepare lime Jello according to package directions. Chill in fridge until starting to set. About an hour and a half.

9

Prepare cooked vanilla pudding according to package directions. After vanilla pudding starts to cool add in some green food colouring and whisk to combine about every 10 minutes until ready to use.

10

Once Jello starting to set pour it over top of the base and return to fridge to continue to set for about 40 minutes.

11

After 40 minutes remove the squares from the fridge and carefully spoon the pudding over top of the jello layer.

12

Before serving spread some Cool Whip over top of the pudding.

13

Sprinkle the reserved crumbs over top of the Cool Whip.

14

Slice into squares.

15

Serve.

16

Enjoy!