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Gluten Free Raspberry Ice Box Pies in a Jar

  • Prep Time
    Prep Time: 20 minutes
  • Cook Time
    Cook Time: 10 to 15 minutes
  • Serves
    Serves: 8 (7 to 8 ounce) wide mouth mason jars
  • 3 Packages (6 ounces each) Driscoll's Raspberries
  • 1 Cup pecans
  • 1/2 Cup walnuts
  • 3/4 Cup almond flour
  • 2 Tablespoons packed dark brown sugar
  • 1/2 Cup heavy cream
  • 1 Package (8 ounces) cream cheese, at room temperature
  • 1 can (14 ounces) sweetened condensed milk
  • Mash 2 packages raspberries in a large bowl, cover with plastic wrap and refrigerate overnight to let berries release juices.
  • Preheat oven to 375°F. Place pecans and walnuts on a rimmed baking sheet. Spread almond flour in a thin layer on a separate rimmed baking sheet. Bake nuts and almond flour until lightly toasted, 10 to 15 minutes, watching carefully. Once cooled, finely chop nuts. In a medium bowl, combine chopped toasted pecans, walnuts, almond flour and sugar until evenly blended. You should have about 2 cups. Spoon 1/4 cup nut mixture into bottom of each jar.
  • In a separate bowl, beat cream cheese and heavy cream with an electric mixer until smooth, starting at medium speed and increasing to medium-high, 2 to 3 minutes. Add sweetened condensed milk and continue to beat until creamy and smooth. You should have about 2 2/3 cups.
  • Spoon about 1/3 cup cream cheese mixture into each jar. Cover each jar tightly with plastic wrap. Refrigerate overnight.
  • To serve, evenly divide mashed raspberries and juices between jars, spooning on top of cream mixture. Top with remaining fresh raspberries.
  • For more Raspberry Dessert Recipes, click here.
Serving Size:

191.94 g

Calories 561.77
Total Fat 39.61 g
Saturated Fat 13.14 g
Cholesterol 64.46 mg
Sodium 148.25 mg
Total Carbohydrates 44.79 g
Dietary Fiber 6.29 g
Sugar 36.58 g
Protein 11.42 g

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