- 45 NILLA® Wafers, finely crushed (about 1-1/4 cups)
- 1/4 cup butter, melted
- 1 package (8 ounces) PHILADELPHIA® Cream Cheese, softened
- 1/4 cup sugar
- 1 cup thawed COOL WHIP® Whipped Topping
- 2 cups mixed berries (raspberries, sliced strawberries adn blueberries)
- 3/4 cup boiling water
- 1 package (3 ounces) JELL-O® Lemon Flavor Gelatin
- 1 cup ice cubes
- 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 COOL WHIP; 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. Yield: 10 servings.
Originally published as Triple Berry Cheesecake Tart Provided by Philadelphia® Cream Cheese 2014
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