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Recipes

Berry Crumble Icebox Cake with Gluten Free Cornflakes

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Found in: Dessert, Spring, Summer, Fall, Gluten free

Prep Time: Cook Time:

Had enough of intricate instructions and hot ovens? Baking doesn’t get any better than no-bake. Our first-ever cereal, the original Cornflake, takes the place of a graham cracker crust for a lighter (and deliciously gluten free) dessert. The creamy filling finds a perfect balance between zesty and sweet, and another layer of Cornflakes rounds out the dish with a satisfying crunch. 

Ingredients: 
  • 2 pkg (each 8 oz) brick style plain cream cheese
  • 1/3 cup plain 2% Greek yogurt
  • 1/2 cup sweetened condensed milk
  • 1 tsp finely grated lemon zest
  • 1 tsp vanilla
  • 1 1/2 cup sliced strawberries 
Directions: 
  1. Line an 8-inch square metal baking pan with parchment paper; set aside.
  2. Add almonds to food processor; pulse until finely ground.
  3. Add cornflakes and pulse until ground.
  4. Add brown sugar and melted butter.
  5. Pulse to combine.
  6. Press 2 cups mixture into bottom of prepared pan.
  7. Place in freezer for 10 to 15 minutes or until firm.
  8. Reserve remaining half for topping
  9. Meanwhile, with electric beaters beat cream cheese with yogurt, sweetened condensed milk, lemon zest and vanilla until smooth.
  10. Spread half cream cheese mixture over crust.
  11. Sprinkle with strawberries, top with remaining cream cheese mixture and smooth top.
  12. Sprinkle evenly with remaining cereal mixture.
  13. Press lightly until adhered.
  14. Cover and refrigerate for at least 6 hours or up to 24 hours or until firm.
  15. To serve, scoop or cut into squares.

 

Calories per serving: 344

  • Fat 23g
  • Cholesterol 59mg
  • Sodium 179mg
  • Carbohydrates 29g
  • Fibre 2g
  • Sugar 20g
  • Protein 7.5g