Red-White & Blueberry Torte
Ingredients
- 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
Directions
- 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.
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