Triple Berry Cheesecake Tart
Kraft
1 1/4 cups finely crushed Nilla
Wafers* (about 45 wafers)
1/4 cup (1/2 stick) butter, melted
1 8-ounce package Philadelphia
cream cheese, softened
1/4 cup sugar
1 cup thawed Cool Whip
whipped topping
2 cups mixed fresh berries
(raspberries, sliced strawberries
and blueberries)
1 package (4-serving size) Jell-O
lemon-flavor gelatin
3/4 cup boiling water
1 cup ice cubes
Mix wafer crumbs and butter in a small bowl until well blended. Press onto the
bottom and up the sides of a 9-inch tart pan. Place in the freezer while preparing
the filling.
Beat cream cheese and sugar in a large bowl with an electric mixer on medium
speed until well blended. Gently stir in whipped topping. Spoon into the crust.
Arrange berries over the cream cheese filling. Cover and refrigerate.
Place dry gelatin mix in a medium bowl, add boiling water and stir for 2 minutes,
until completely dissolved. Add ice cubes and stir until completely melted.
Refrigerate for about 15 minutes, or until slightly thickened (consistency of
unbeaten egg whites). Spoon gelatin over the berries in the pan. Refrigerate
for 3 hours. Makes 10 servings.
Brands may vary by region; substitute a similar product.
