Triple Berry Cheesecake Tart from Dawn Diana by way of Kraft Kitchens

Dawn Diana 742 shares her Triple Berry Cheesecake Tart recipe!


1 ¼ Cups finely crushed Nilla Wafers (about 45 Wafers)

¼ Cup (1/2 stick) butter, melted

1 8 oz. Package Philadelphia Cream Cheese softened

¼ Cup of Sugar

1 Cup thawed Cool Whip Whipped Topping

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

¾ Cup boiling water

1 pkg (4 serving size) Jell-O Brand Lemon Flavor Gelatin

1 Cup Ice Cubes


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 gelatin mix in medium bowl 2 minutes until completely dissolved.  Add ice cubes; stir until ice is completely melted.  Refrigerate about 15 minutes or until slightly thickened (consistency of unbeaten egg whites).  Spoon gelatin over fruit in pan.  Refrigerate 3 hours.

Makes 10 servings.

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.