Triple Berry Cheesecake Tart

Makes 10 servings

Ministry

ingredients

1 1/4 cups finely crushed NILLA Wafers (about 45 wafers)
1/4 cup (1/2 stick) butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1 cup thawed COOL WHIP Whipped Topping 2 cups mixed berries (raspberries, sliced strawberries and blueberries) 3/4 cup boiling water
1 pkg. (4-serving size) JELL-O Lemon Flavor Gelatin
1 cup ice cubes

1
MIX wafer crumbs and butter in small bowl until well blended. Press onto bottom and up side of 9-inch tart pan. (I use a prepared store bought shell) Place in freezer while preparing filling.
2
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.
3
STIR boiling water into dry gelatin 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 gelatin over fruit in pan. Refrigerate 3 hours.

Source: Sheilla