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Gluten-Free Kahlua Dessert Recipe

Gluten-Free Kahlua Dessert Recipe

Whether you eat a gluten-free diet or not, you'll delight in every bite of this creamy treat that's accented with subtle notes of Kahlua. —Melissa McCrady, Milwaukee, Wisconsin
TOTAL TIME: Prep: 30 min. + chilling YIELD:12 servings


  • 1 cup gluten-free cornflakes, crushed
  • 2 tablespoons butter, melted
  • 2 teaspoons unflavored gelatin
  • 1/4 cup cold water
  • 12 ounces reduced-fat cream cheese
  • 2 tablespoons sugar
  • 2/3 cup fat-free sweetened condensed milk
  • 1/4 cup Kahlua (coffee liqueur)
  • 2 cups fat-free whipped topping
  • 2 ounces dark chocolate candy bar, melted
  • Fresh raspberries and mint leaves, optional


  • 1. Combine cornflake crumbs and butter; press onto the bottom of a 9-in. square pan coated with cooking spray. Refrigerate for 10 minutes.
  • 2. Meanwhile, in a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat; set aside.
  • 3. In a large bowl, beat cream cheese and sugar until smooth. Beat in the milk, Kahlua and gelatin mixture until blended. Gently fold in whipped topping; pour over crust. Cover and refrigerate for at least 4 hours or until firm.
  • 4. Drizzle with melted chocolate; garnish with raspberries and mint leaves if desired. Yield: 12 servings.
Editor's Note: Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company.

Nutritional Facts

1 piece (calculated without raspberries) equals 217 calories, 9 g fat (6 g saturated fat), 28 mg cholesterol, 176 mg sodium, 25 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch.