Triple-Berry Cheesecake Tart

Name: Triple-Berry Cheesecake Tart
Prep time: 15 min
Total time: 210 min
Yield: 10
Ingredients: 45 NILLA Wafers, finely crushed (about 1-1/4 cups); ¼ cup butter, melted; 1 pkg. brick cream cheese, softened; ¼ cup sugar; 1 cup frozen whipped topping; 2 cups berries (raspberries, sliced strawberries and blueberries); ¾ cup water; 1 pkg. lemon gelatin; 1 cup ice cubes

When you layer a cookie crust with cream cheese filling and fresh berries, a little fanfare is required. If you don't have a pedestal, be ready with a hearty "Ta-da!"

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 10 servings.

Ingredient list

45 NILLA Wafers, finely crushed (about 1-1/4 cups)
¼ cup butter, melted
1 pkg. (8 oz.) brick cream cheese, softened
¼ cup sugar
1 cup thawed frozen whipped topping
2 cups mixed berries (raspberries, sliced strawberries and blueberries)
¾ cup boiling water
1 pkg. (3 oz.) lemon gelatin
1 cup ice cubes

Directions

Mix wafer crumbs and butter until well blended; press onto bottom and up side of 9-inch tart pan. Freeze while preparing filling.

Beat cream cheese and sugar in large bowl with mixer until well blended. Gently stir in whipped topping; spoon into crust. Top with berries. Refrigerate.

Meanwhile, add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add ice; stir until melted. Refrigerate 15 min. or until slightly thickened; spoon over fruit in pan. Refrigerate 3 hours or until set.