Triple-Berry Cheesecake Tart
- Source
- Kraft recipe card
- Serves
- 10
- Prep
- 15 min
- Cook
- 3 hr 30 min total (incl. chilling)
Ingredients
- 45 NILLA Wafers, finely crushed (about 1-1/4 cups)
- 1/4 cup 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
Steps
- 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.
Notes
Kraft Kitchens Tips: This 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 and 1 inch up side of pan. Fill as directed.
Nutrition per serving: 280 calories, 17g total fat, 10g saturated fat, 45mg cholesterol, 230mg sodium, 30g carbohydrate, 1g dietary fiber, 22g sugars, 3g protein.
Printed from kraftrecipes.com, 3/1/2014.