Triple Berry Cheesecake Tart - K |
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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 10 |
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Those of you have have an abundance of strawberries or cherries, might find this a good way to use them. If you're looking for a low carb/sugar, dessert this could be converted to one using a nut crust, sugar-free pudding mix, and sugar-free Cool Whip(or whipped cream). Ingredients:
1 1/4 cups finely crushed vanilla wafers (about 45 wafers) |
1/4 cup butter, melted |
1 (8 ounce) package cream cheese, softened |
1/4 cup sugar (or splenda) |
1 cup thawed cool whip |
2 cups mixed berries (raspberries, sliced strawberries and blueberries) |
3/4 cup boiling water |
1 (3 1/2 ounce) package lemon gelatin (or sugar-free) |
1 cup ice cube |
Directions:
1. MIX wafer crumbs and butter in small bowl until well blended.
2. Press onto bottom and up side of 9-inch tart pan.
3. Place in freezer while preparing filling.
4. BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended.
5. Gently stir in whipped topping. Spoon into crust.
6. Arrange berries over cream cheese filling.
7. Cover and refrigerate.
8. STIR boiling water into dry gelatin mix in medium bowl 2 minute until completely dissolved.
9. Add ice cubes; stir until ice is completely melted.
10. Refrigerate about 15 minute or until slightly thickened (consistency of unbeaten egg whites.)
11. Spoon gelatin over fruit in pan. Refrigerate 3 hours.
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