Berry Cheese Torte

By ackmayhew

Ingredients

• 1 cup crushed gingersnap cookies (about 20 cookies)
• 3/4 cup crushed vanilla wafers (about 25 wafers)
• 1/4 cup finely chopped walnuts
• 1/3 cup butter, melted
• 1 envelope unflavored gelatin
• 1-3/4 cups white grape juice
• 1 package (8 ounces) cream cheese, softened
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 2-1/2 cups fresh blueberries
• 1-1/2 cups sliced fresh strawberries

Preparation

Step 1

In a small bowl, combine the cookie crumbs, wafer crumbs, walnuts and butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan.

Bake at 350° for 8-10 minutes 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 minutes.

Meanwhile, in a large bowl, beat the cream cheese, sugar and vanilla until smooth. Spread over crust.

Place berries in a large bowl; add gelatin mixture and gently stir to coat. Spoon over cream cheese layer. Refrigerate for at least 2 hours before serving. Carefully run a knife around edge of pan to loosen. Remove sides of pan.