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Triple Berry Cheesecake Tart

Prep Time:

15 min

Total Time:

3 hr 30 min

Makes:

What You Need

1-1/4 cups finely crushed NILLA Vanilla Wafers (about 45 wafers)

1/4 cup butter, melted

1 pkg. (250 g) PHILADELPHIA Brick Cream Cheese, softened

1/4 cup sugar

1 cup thawed COOL WHIP Whipped Topping

2 cups mixed berries (raspberries, blueberries and sliced sliced strawberries)

3/4 cup boiling water

1 pkg. (85 g) JELL-O Lemon Jelly Powder

1 cup ice cubes

Make It

MIX wafer crumbs and butter in small bowl until well blended. Press onto bottom and up side of 9-inch tart pan. Place in freezer while preparing filling.

BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping. Spoon into crust. Arrange berries over cream cheese filling. Cover and refrigerate.

STIR boiling water into dry jelly powder mix in medium bowl 2 min. until completely dissolved. Add ice cubes; stir until ice is completely melted. Refrigerate about 15 min. or until slightly thickened (consistency of unbeaten egg whites.) Spoon jelly mixture over fruit in pan. Refrigerate 3 hours.

Kraft Kitchens Tips

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.

How to

If you don't have a tart pan, use a 9-inch round cake pan lined with foil. Prepare as directed, pressing wafer crumb mixture onto bottom and 1 inch up side of pan.

Size-Wise

This colourful, berry dessert makes a great treat to share with friends and family.

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