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Easy Berry "Torte"
The bounty of summer's fresh berries was never more evident than in this ginger snap crust torte. A layer of sweetened cream cheese is topped with berries.
Ingredient list
- 15 NABISCO Ginger Snaps, finely crushed
- 25 NILLA Wafers, finely crushed
- ½ cup chopped pecans
- ⅓ cup butter, melted
- 1 pkg. (8 oz.) brick cream cheese, softened
- ¼ cup sugar
- 1 tsp. vanilla
- 2 cups blueberries
- 2 cups raspberries
Nutrition factsNutrition information
Recipe Tips
Heat oven to 375ºF. Mix cookie crumbs, nuts and butter; press onto bottom and 1 inch up side of 9-inch springform pan. Bake 5 min.; cool completely.
Beat cream cheese, sugar and vanilla with mixer until blended; spread onto bottom of crust. Top with berries.
Refrigerate 4 hours or until firm.
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