Being gluten-free doesn’t mean having to constantly make everything from scratch. While I enjoy baking, there are times, like when I’m in the middle of a time crunch for finishing a manuscript, when there’s simply no time to bake.
So, here’s a quick and easy BOX recipe that with a little creativity can satisfy even my husband’s anti-sweet taste buds.
Whisk chocolate pudding mix and 2 cups cold milk in a bowl for 2 minutes and set aside. In a separate bowl whisk 2 cups cold milk and cheesecake pudding mix and let stand for 5 minutes.
Wash strawberries and blueberries, let dry on a paper towel.
Using one cup custard cups, spoon in chocolate pudding. Fill cup half-way. Spoon in cheesecake pudding to the top. Garnish with strawberries and blueberries. Viola!
Chocolate Cheesecake a gluten-free chick can enjoy!