Mixed Berry Creme Tart

By dorchuk

Ingredients

• 2 2
• cups sliced fresh strawberries
• 1/2 1/2
• cup boiling water
• 1 1
• box (4-serving size) sugar-free strawberry-flavored gelatin
• 3 3
• pouches (1.5 oz each) Nature Valley® roasted almond crunchy granola bars (from 8.9-oz box)
• 1 1
• package (8 oz) fat-free cream cheese
• 1/4 1/4
• cup sugar
• 1/4 1/4
• teaspoon almond extract
• 1 1
• cup fresh blueberries
• 1 1
• cup fresh raspberries

Preparation

Step 1

In small bowl, crush 1 cup of the strawberries with pastry blender or fork. Reserve remaining 1 cup strawberries. 2 In medium bowl, pour boiling water over gelatin; stir about 2 minutes or until gelatin is completely dissolved. Stir crushed strawberries into gelatin. Refrigerate 20 minutes. 3 Meanwhile, leaving granola bars in pouches, crush granola bars with rolling pin. Sprinkle crushed granola in bottom of 9-inch ungreased glass pie plate, pushing crumbs up side of plate to make crust. 4 In small bowl, beat cream cheese, sugar and almond extract with electric mixer on medium-high speed until smooth. Drop by spoonfuls over crushed granola; gently spread to cover bottom of crust. 5 Gently fold blueberries, raspberries and remaining 1 cup strawberries into gelatin mixture. Spoon over cream cheese mixture. Refrigerate about 3 hours or until firm. Serve topped with whipped topping.