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Category: Tortes
Prep Time: Cook Time: Total Time:
1 cup crushed gingersnap cookies (about 20 cookies)
3/4 cup crushed vanilla wafers (about 25 wafers)
1/4 cup finely chopped walnuts
1/3 cup butter, melted
1 envelope unflavored gelatin
1-3/4 cups white grape juice
1 (8 OZ) pkg cream cheese, softened
1/4 cup sugar
1 tsp vanilla extract
2-1/2 cups fresh blueberries
1-1/2 cups sliced fresh strawberries
In a small bowl, combine the cookie crumbs, wafer crumbs, walnuts and butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Bake at 350 for 8-10 minutes or until set. Cool on a wire rack.
In a small saucepan, sprinkle gelatin over grape juice; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Cover and refrigerate until partially set, about 45 minutes.
Meanwhile, in a large bowl, beat the cream cheese, sugar and vanilla until smooth. Spread over crust.
Place berries in a large bowl; add gelatin mixture and gently stir to coat. Spoon over cream cheese layer. Refrigerate for at least 2 hours before serving. Carefully run a knife around edge of pan to loosen. Remove sides of pan.
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BERRY CHEESE TORTE
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Category: Tortes
Prep Time: Cook Time: Total Time:
1 cup crushed gingersnap cookies (about 20 cookies)
3/4 cup crushed vanilla wafers (about 25 wafers)
1/4 cup finely chopped walnuts
1/3 cup butter, melted
1 envelope unflavored gelatin
1-3/4 cups white grape juice
1 (8 OZ) pkg cream cheese, softened
1/4 cup sugar
1 tsp vanilla extract
2-1/2 cups fresh blueberries
1-1/2 cups sliced fresh strawberries
In a small bowl, combine the cookie crumbs, wafer crumbs, walnuts and butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Bake at 350 for 8-10 minutes or until set. Cool on a wire rack.
In a small saucepan, sprinkle gelatin over grape juice; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Cover and refrigerate until partially set, about 45 minutes.
Meanwhile, in a large bowl, beat the cream cheese, sugar and vanilla until smooth. Spread over crust.
Place berries in a large bowl; add gelatin mixture and gently stir to coat. Spoon over cream cheese layer. Refrigerate for at least 2 hours before serving. Carefully run a knife around edge of pan to loosen. Remove sides of pan.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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