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Gluten-Free Kahlua Dessert

TOTAL TIME: Prep: 30 min. + chilling YIELD: 12 servings.
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

Ingredients

  • 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

Directions

  • 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.

Nutrition Facts

1 piece: 217 calories, 9g fat (6g saturated fat), 28mg cholesterol, 176mg sodium, 25g carbohydrate (20g sugars, 1g fiber), 5g protein.

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