Let's whip it up
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Add boiling water to gelatin mixes; stir 2 min. until completely dissolved. Pour into blender. Add sour cream; blend until smooth. Pour into large bowl; refrigerate 15 min. or until cooled. Meanwhile, mix cracker crumbs, sugar and butter; press onto bottom of 13x9-inch pan.
Whisk 2 cups whipped topping into gelatin mixture until well blended. Spread over crust; top with fruit. Refrigerate 30 min. or until firm.
Serve topped with remaining whipped topping.
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