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If your Easter tradition usually centers around a big family gathering and is a celebration with lots of food, then by the time dessert rolls around you may be wondering if you’ve got the space. With this in mind I was looking for Easter dessert ideas on the Polish blog osmykolorteczy when I found an interesting looking recipe for a cake. I made a few changes and this is the result. While certainly not light in calories, it is quite light in terms of flavor and texture. It’s also very tasty and has pretty Easter colors.

Happy Eyes, Happy Belly, Gluten Free Cake Print Prep time 45 mins Total time 45 mins Author: CostcoDiva Recipe type: Desserts Serves: 8+ Ingredients For the cake crust 1 cup of gluten free graham cookies, crushed to a sand texture

¼ cup of melted butter

1 teaspoon Kirkland pure vanilla For the cake cream 2 cups of whipping cream

1½ cup of soft Philadelphia cream cheese (Available at Costco at a good price)

3 tablespoons of sugar

2 teaspoons of raspberry jello (red, pink)

2 teaspoons of lemon jello (yellow)

2 teaspoons of berry jello (blue) For the cake top 1 cup of whipping cream

½ cup of soft Philadelphia cream cheese

1 teaspoon Kirkland pure vanilla

½ teaspoon of gelatin

sugar sprinkles Instructions For the cake crust Mix together the cookies, butter and vanilla so as to have a wet sand consistency. Spoon the crust mixture into a springform baking pan and pack it evenly on the bottom. Place in the freezer for 10-15 minutes. For the cake cream While the crust is cooling, dissolve each jello packet in ¼ cup of boiling water. Stir until all the sugar from the jello dissolves and then let it cool. Place the whipping cream and sugar into a bowl and using an electric mixer whip the cream until almost thick. Add the cheese and continue to whip until thick. Divide the whipped cream into 3 smaller bowls and into each bowl pour one of the jellos. Take the crust from the freezer, spread a first layer of jello cream and then put back into the freezer for 5 minutes. Repeat with the two others jellos. For the cake top Prepare the gelatin by sprinkling ½ teaspoon of gelatin into 1 teaspoon of water. Wait a minute and then mix in 2 tablespoons of boiling water and let it cool. Prepare the rest of the topping by whipping the cream, sugar and vanilla together. When the cream is almost thick, add the cream cheese and gelatin, and continue to whip until thick. Spread about half of the cream on the top of the jello cake, and put the cake into the freezer until it sets. Using a knife cut around the edge of the cake and then take off the cake ring. Spread the rest of the cream around the edges of cake, decorate with sugar sprinkles and place to the fridge for about an hour. 3.2.2310