Chilled berry tart

12 servings

Ingredients

Quantity Ingredient
1 cup Graham crackers finely crushed
¾ cup Vanilla wafers; finely crushed
¼ cup Walnuts; finely chopped
⅓ cup Margarine or butter melted
1 Env unflavored gelatin
1¾ cup Unsweetened white grape juic
1 pack (8 oz) cream cheese softened
¼ cup Sugar
1 teaspoon Vanilla
2 cups Blueberries
1½ cup Strawberries; sliced
Lime peel; slivered
(optional)

Directions

Recipe by: Stay For Supper - Country Home - ISBN 0-696-01994-9 1. For crust, in a medium mixing bowl combine crushed graham crackers, crushed vanilla wafers, and walnuts. Add melted margarine or butter; toss to mix well. Press crumb mixture onto bottom and 1½ inches up the sides of a 9-inch springform pan to form a firm, even crust. Bake in a 375 F oven for 5 mins. Cool on a wire rack.

2. In a medium saucepan soften gelatin in the grape juice for 5 mins.

Cook and stir over low heat till gelatin dissolves. Transfer geletin mixture to a bowl. Chill about 1 hour or until partially set (consistency of unbeaten egg whites), stirring occasionally. (Start watching mixture closely after 40 mins.) 3. Meanwhile, in a small mixing bowl combine the cream cheese, sugar, and vanilla. Beat with an electric mixer on medium speed till smooth.

Spread mixture over bottom of cooled crust. Spoon half of the gelatin mixture over cream cheese layer. Top with half of the blueberries, all of the sliced strawberries, and the the remaining blueberries.

Spoon the remaining gelatin mixture over the berries.

4. Chill tart for 4 to 6 hours or till set. To serve, loosen crust from sides with a narrow spatula; remove the sides of the springform pan. If desired, garnish with slivers of lime peel. Makes 12 to 16 servings.

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