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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 12 |
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We love this torte for the Fourth of July, or really any summer gathering when berries are abundant. It looks fancy, but is really easy to prepare. 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 |
Directions:
1. Preheat oven to 350°. In a small bowl, combine 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 8-10 minutes or until set. Cool on a wire rack.
2. In a small saucepan, sprinkle gelatin over grape juice; let stand 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Cover and refrigerate until partially set, about 45 minutes.
3. Meanwhile, in a large bowl, beat cream cheese, sugar and vanilla until smooth. Spread over crust.
4. Place berries in a large bowl; add gelatin mixture and gently stir to coat. Spoon over cream cheese layer. Refrigerate at least 2 hours before serving. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Yield: 12 servings.
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