Ingredients:
1 c. gluten-free cornflakes, crushed
2 Tbsp. butter, melted
2 tsp. unflavored gelatin
1/4 c. cold water
12 oz. reduced-fat cream cheese
2 Tbsp. sugar
2/3 c. fat-free sweetened condensed milk
1/4 c. Kahlua (coffee liqueur)
2 c. fat-free whipped topping
2 oz. dark chocolate candy bar, melted
Fresh raspberries and mint leaves, optional
Directions:
Combine cornflake crumbs and butter; press onto the bottom of a 9 inch 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.
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