Triple-Berry Cheesecake Tart

When you layer a cookie crust with cream cheese filling and fresh berries, a little fanfare is required. If you don't have a pedestal, be ready with a hearty "Ta-da!"

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

Ingredient list

  • 45 NILLA Wafers, finely crushed (about 1-1/4 cups)
  • ¼ cup butter, melted
  • 1 pkg. (8 oz.) brick cream cheese, softened
  • ¼ cup sugar
  • 1 cup thawed frozen whipped topping
  • 2 cups mixed berries (raspberries, sliced strawberries and blueberries)
  • ¾ cup boiling water
  • 1 pkg. (3 oz.) lemon gelatin
  • 1 cup ice cubes

Nutrition facts

Recipe Tips

1

Mix wafer crumbs and butter until well blended; press onto bottom and up side of 9-inch tart pan. Freeze while preparing filling.

2

Beat cream cheese and sugar in large bowl with mixer until well blended. Gently stir in whipped topping; spoon into crust. Top with berries. Refrigerate.

3

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.