User post: Let Them Have (No-Bake, Gluten-Free) Cake

Caroline Shannon-Karasik



How about a little sug-a for ya, eh?

I recently had an opportunity to try Mary's Gone Crackers new cookies and as I was munching on them, I couldn't help thinking they would make a wonderful gluten-free swap in a graham cracker-based ice box cake recipe my mom used to make when I was younger. It was so simple, -- just pudding, icing and graham crackers -- but I always loved it and have been wanting to replicate it for my gluten-free requirements.

So, I did it, making it up as I went along ... and it turned out wonderfully! Check out the details:


Ingredients

"Cake"

  • 3 boxes Mary's Gone Crackers cookies

  • 1 cup vanilla pudding

  • 1 cup chocolate pudding


Whipped Topping

  • 1 cup heavy whipping cream

  • 1/4 cup confectioners sugar

  • 1/4 teaspoon cinnamon

  • 1/8 teaspoon nutmeg


NOTES: I used Jell-o pudding for this recipe (the kind you make on the stove; not instant) which is a great option given Kraft's gluten-free labeling policy. I bought two 3.9-ounce boxes (one of each) and had a little left over, but who's complaining? With the Mary's Gone Crackers cookies, I chose to use two boxes of the Double Chocolate Chip and one of the Chocolate Chip. If you choose to use another cookie, then that is fine; just be sure it is one that has a crispy, crunchy bite (Remember: It's taking the place of a graham cracker.)


Directions

Make pudding according to directions and allow to cool completely on the stove. Using a 8x8 or 9x9 dish, line the bottom with a layer of cookies. Top with 1 cup of cooled vanilla pudding. Place another layer of cookies on top of the pudding, and then top those cookies with 1 cup of cooled chocolate pudding. Place last layer of cookies on top of chocolate pudding.

Combine whipping cream, confectioner's sugar, cinnamon and nutmeg in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form. Smooth whipped topping on top of cake.

Refrigerate for at least 30 minutes before serving.



The creaminess of the pudding makes the cookies perfectly soft without leaving them mushy. And the whipped topping is decadent and light! Oh, and it's so easy to make -- totally a no-brainer.


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Note: This recipe is gluten-free. (If you have allergies or food sensitivities, always check specific manufacturer's products for allergens and/or cross-contamination issues.)


Find more recipes, gluten-free information and healthy living tips at The G-Spot.