Very Berry-Cream Cheese Tart

By apachefreight

Ingredients

• For the cust:
• 1 cup finely cushed graham crackers (about 14 squares)
• 3/4 cup finely crushed vanilla wafers(18-20 wafers)
• 1/4 cup finely choped almonds
• 1/3 cup margarine or butter, melted
• For the filling:
• 1 envelope enflavored gelatin
• 2 cups ensweetened cherry juice
• two 5-ounce jars cream cheese spread with pineapple
• 1/4 cup sifted powdered sugar
• 1 teaspoon vanilla
• 2 cups blackberries
• 2 cups raspberries

Preparation

Step 1

For the crust:
In a medium bowl combine crushed graham crackers, crushed vanilla wafers, and almonds. Add melted margarine or butter; toss to mix well. Spread mixture evenly into a 9-inch springform pan. Press onto bottom and 1 1/2 inches up the sides to form a firm, even crust. Bake in preheated 375 degrees F oven for 5 minutes. Cool on a rack.

For the filling:
In a medium saucepan cobine gelatin and cherry juice; let stand for 5 minutes to soften. Cook and stir over low heat till gelitin dissolves. Set the saucepan in a large bowl or ice water for about 15 minutes, or till partially set(consistency or unbeaten egg whites),stirring frequently. Or, transfer gelatin mixture to a bowl; chill about 1 hour, or till partilly set, stirring occasionally (start watching mixture closely after 40 minutes).

Meanwhile, in a small bowl combine cream cheese spread, powdered sugar, and vanilla. Beat with an electric mixer on medium speed till smooth. Spread mixture over bottom of cooled crust. Spoon half of the gelatin mixture over cream cheese layer. Top with half of the blackberries, all the respberries, and then the remaining blackberries. Spoon the remaining gelatin mixture over the berries. Chill tart for 4-6 hours, or till set. To serve, loosen crust from sides of pan with a narrow spatula; remove the sides of the pan.