Yield: 12-16 servings
For 9x13 pan, double the crust and triple the filling. Arrange the berries in stripes for a 4th of July "flag"!
Crust | Filling | ||
---|---|---|---|
1 c | finely crushed gingersnaps (15) | 1 envelope | unflavored gelatin |
3/4 c. | finely crushed vanilla wafers (18) | 1-3/4 c. | unsweetened white grape juice |
1/4 c. | finely chopped walnuts | 1 8-oz pkg | cream cheese, softened |
1/3 c. | butter or margarine, melted | 1/4 c | sugar |
1 tsp | vanilla | ||
2-1/2 c. | blueberries | ||
1-1/2 c. | sliced strawberries | ||
citrus leaves (optional) |
- In medium mixing bowl, combine gingersnaps, wafers and walnuts. Add butter; toss well.
- Press mixture onto bottom and 1-1/2 inches up the sides of a 9 in springform pan to form a firm, even crust.
- Bake in a 375 degree oven for 5 minutes.
- Cool on a wire rack before filling.
- In a medum sauce pan, soften gelatin in grape juice for 5 minutes.
- Stir over low heat until gelatin dissolves.
- Chill 40 to 50 minutes or until partially set (consistency of unbeaten egg whites), stirring occasionally.
- In a small mixer bowl beat the cream cheese, sugar and vanilla with electric mixer until smooth.
- Spread mixture over bottom of prepared crust. (Rinse back of metal spoon to smooth)
- Spoon 1/3 of the gelatin mixture over the cream cheese layer.
- Top with 1½ cups of the blueberries, then all of the strawberries, and then the remaining blueberries.
- Spoon another 1/3 of the gelatin over the berries; discard the rest.
- Chill for 4 to 5 hours or till set.
- To serve, loosen crust with a narrow spatula; remove the sides of the springform pan. Garnish with citrus leaves.