Gluten-Free Kahlua Dessert

• 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.

cornflakes, butter, unflavored gelatin, cold water, cream cheese, sugar, condensed milk, kahlua, fresh raspberries

Taken from www.tasteofhome.com/recipes/gluten-free-kahlua-dessert/ (may not work)