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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
 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

Make It

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.

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.
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.
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