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Desserts

Triple-Berry Cheesecake Tart

Triple-Berry Cheesecake Tart recipe
photo by:kraft
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!"
time
prep:
15 min
total:
3 hr 30 min
servings
total:
10 servings
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What You Need

45
 vanilla 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 (blueberries, raspberries and sliced strawberries)
3/4
cup  boiling water
1
pkg.  (3 oz.) JELL-O Lemon Flavor Gelatin
1
cup  ice cubes

Make It

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

BEAT cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP; spoon into crust. Top with berries. Refrigerate until ready to use.

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 gelatin over fruit in pan. Refrigerate 3 hours or until firm.

Kraft Kitchens Tips

Size Wise
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.
Note
If you don't have a tart pan, you can use a foil-lined 9-inch round pan instead. Prepare tart as directed, pressing crumb mixture onto bottom and 1 inch up side of prepared pan. Fill as directed. Use foil handles to remove tart from pan before cutting to serve.
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