Layered Lemon Dessert

crust:

1 cup GF flour. I use a sorghum blend*

1 tsp. xanthan gum

1/2 cup ground almonds or pecans

1/2 cup butter softened

1 (8 oz.) pkg. cream cheese

1 cup icing sugar

1 (8oz.) tub of cool whip (divided)

2 pkgs. shirriff lemon pie filling 

Cream together the flour, xanthan gum, almonds and butter to form a dough. Press into a 9"x13" 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. Make the lemon pie filling according to directions. cool for 20 mins. and spread over cream cheese layer. spread the remaining cool whip on top when serving.

*sorghum blend (1.5cups sorghum flour, 1.5 cups potato starch flour, 1 cup tapioca flour - whisk together and store in airtight container)