To add to the few Gluten Free St. Patrick’s Recipes I have, in addition to a few requests I have received, I created these gluten free dessert bars. I wanted to appeal to my Jello using readers. I don’t use Jello myself, as the chemicals are bad for those with food allergies, and I have several. However, you can make so many colorful creations with Jello, and it’s wonderful for firming up a soft custard or dessert. You can skip the mint and use any jello flavor you desire; and add fruit and/or nuts. I hope you enjoy this recipe!
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Lime and mint jello bars atop a gluten free shortbread crust. Make with your favorite jello flavor; add fruit and/or nuts; and top with whipped cream!
Ingredients:
- 1 recipe Gluten Free Shortbread Crust
- 1 - 6 oz. package lime Jello (or your favorite flavor) (regular or sugar-free)
- 2 cups boiling water
- 2 cups cold water (or cold fruit juice, if not adding mint) (or part vodka, rum, gin, tequilla)
- 1/2 teaspoon mint extract (optional)
- 1 -8 oz. package gluten free cream cheese, softened (Philadelphia), cut into cubes
- 1/2 recipe The Perfect Homemade Sweetened Whipped Cream (optional)
Instructions:
- In a 9 x 9 casserole dish, bake shortbread crust as directed in the link above; set aside to cool.
- Once cooled, dissolve Jello in hot water, add cold water/juice; add mint extract and cream cheese; allow to cool a bit, or the cream cheese and jello may separate into layers (refrigerate 1 - 1 1/2 hours if adding nuts and/or fruit); pour into cooled crust; refrigerate until firm.
- Slice into squares; top with sweetened whipped cream, if desired.
Tips
Lessen the amount of cream cheese for a sweeter dessert.
You can also spike the jello by substituting vodka, rum, gin or tequila for the cold water!