Ingredients
1 cup crushed gingersnap cookies (about 20)
3/4 cup crushed vanilla wafers (about 25)
1/4 cup finely chipped walnuts
1/3 cup butter, melted
1 envelope unflavored gelatin
1-3/4 cup white grape juice
1 pkg. (8 oz.) cream cheese (softened)
1/4 cup sugar
1 tsp. vanilla extract
2-1/2 cups fresh blueberries
1-1/2 cup fresh stawberries
Preparation
Combine the cookie crumbs, wafer crumbs, walnuts and butter; press onto bottom and 1-1/2 in. up sides of a greased 9 inch 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 one minute. Heat over low heat, stirring until geletin 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. Gently stir in gelatin mixture , Spoon over cream cheese layer. Refrigerate for two hours before serving. Carefully run a knife around edge of pan to loosen. Remove side of pan.
