•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 package (8 ounces) cream cheese, softened
•1/4 cup sugar
•1 teaspoon 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.
Yield: 12 servings.
~~Taste of Home June/July 2009~~