 |
Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 12 |
|
Ingredients:
1 cup crushed gingersnap cookie |
3/4 cup crushed vanilla wafer |
1/4 cup finely chopped walnuts |
1/3 cup butter, melted |
1 (3 ounce) envelope unflavored gelatin |
1 3/4 cups white grape juice |
8 ounces cream cheese |
1/4 cup sugar |
1 teaspoon vanilla extract |
2 1/2 cups fresh blueberries |
1 1/2 cups sliced fresh strawberries |
Directions:
1. Combine cookie crumbs, wafer crumbs, walnuts and butter; press into bottom and 1 1/2 inch up sides of a greased 9-inch springform pan.
2. Bake at 350 degrees for 8-10 minutes or until set. Cool on a wire rack.
3. 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.
4. Meanwhile, in a large bowl, beat the cream cheese, sugar and vanilla until smooth. Spread over crust.
5. Place berries in a large bowl. Gently stir in gelatin mixture. Spoon over cream cheese layer. Refrigerate for 2 hours before serving. Carefully run a knife around the edge of pan to loosen. Remove sides of pan.
|
|