Triple-Berry Cheesecake Tart

By deanarrca

Ingredients

• 45 NILLA Wafers, finely crushed (about 1-1/4 cups)
• 1/4 cup  (1/2 stick) butter, melted
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1/4 cup  sugar
• 1 cup thawed COOL WHIP Whipped Topping
• 2 cups  mixed berries (raspberries, sliced strawberries and blueberries)
• 3/4 cup boiling water
• 1 pkg.  (3 oz.) JELL-O Lemon Flavor Gelatin
• 1 cup ice cubes

Details

Servings 10

Preparation

Step 1

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.

kraft kitchens tips
SIZE-WISEThis colorful berry dessert makes a great treat to share with friends and family.

HOW TO SOFTEN CREAM CHEESE
Place completely unwrapped package of cream cheese on microwaveable plate. Microwave on HIGH 15 to 20 sec. or until slightly softened.

SUBSTITUTE
If you do not have a tart pan, use a 9-inch round pan lined with foil instead. Prepare tart as directed, pressing crumb mixture onto bottom