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Ingredients
- 1 c. crushed gingersnap cookies
- 3/4 c. crushed vanilla wafer cookies (Nilla)
- 1/3 c. butter, melted
- 1 envelope unflavored gelatin
- 1 3/4 c. white grape juice
- 1 pkg cream cheese, softened
- 1/4 c. sugar
- 1 tsp. vanilla extract
- 2 1/2 c. fresh blueberries
- 1 1/2 c. sliced fresh strawberries
Details
Servings 12
Preparation
Step 1
Combine the cookie crumbs, wafer crumbs and butter; press onto bottom and 1 1/2 in. up sides of greased 9 in. springform pan.
Bake @ 350F for 8-10 min. or until set. Cool on a wire rack.
In a small saucepan, sprinkle gelatin over grape juice; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Cover and refrigerate until partially set, about 45 min.
Meanwhile, in a lg. bowl, beat the cream cheese, sugar and vanilla until smooth. Spread over crust.
Place berries in a lg bowl. Gently stir in gelatin mixture. Spoon over cream cheese layer. Refrigerate for 2 hrs before serving. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Keep chilled until served.
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