Kahula Cream Cake

Gluten Free Option

I don’t know about you…but pair together dessert and a drink and I am SOLD! This Kahula cream cake checks the box for both of those things! Dessert (check). Drink (check). Oh…and did I mention chocolate too? Triple whammy! Hope you enjoy it as much as I did!

INGREDIENTS:

• 1 cup crushed up graham crackers (GF if needed) can also use crushed up cheerios or crushed up corn flakes (I used a combination of graham crackers + cheerios)

• 2 TBSP melted butter

• 2 TBSP unflavored gelatin (for my fellow synchros…yes…like knox!)

• ½ cup cold water

• 12 ounces cream cheese

• 2 TBSP sugar of choice

• 2/3 cup sweetened condensed milk

• ¼ cup (or more) Kahlua (coffee liqueur)

• 2 cups whipped topping (like cool whip)

• 2 ounces melted chocolate (I used Enjoy Life chocolate chips!)

• Optional: Fresh fruit for garnish!

DIRECTIONS:

1. Combine together crushed up graham crackers (or whatever option you used) + butter. Press into the bottom of a greased pan (9×9 square pan works well!)

2. In a saucepan, sprinkle gelatin over cold water. Let stand for 1 minute. Heat over low heat, stirring until gelatin dissolves completely. Remove from heat.

3. In a large bowl, beat cream cheese + sugar together until smooth. Beat in milk, Kahlua, and gelatin mixture until well combined. Gently fold in whipped topping. Once complete, pour over crust. Cover and refrigerate for at least 4 hours until firm.

4. Drizzle with melted chocolate, garnish as desired, and ENJOY!

 *Recipe modified from Taste of Home, RDA Enthusiast Brands, LLC online recipe*

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