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Gluten-Free Kahlua Dessert

 Gluten-Free Kahlua Dessert
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
12 ServingsPrep: 30 min. + chilling


  • 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


  • Combine cornflake crumbs and butter; press onto the bottom of a 9-in.
  • square pan coated with cooking spray. Refrigerate for 10 minutes.
  • 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.
  • 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.
  • Drizzle with melted chocolate; garnish with raspberries and mint
  • leaves if desired. Yield: 12 servings.

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Gluten-Free Kahlua Dessert (continued)

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.