Triple-Berry Cheesecake Tart

Ingredients

• 0.3 cup butter melted
• 8 oz philadelphia cream cheese softened
• 1 cup ice cubes 
• 3 oz jell-o lemon flavor gelatin 
• 2 cups poached berries mixed sliced (blueberries, raspberries and strawberries)
• 0.3 cup sugar 
• 1.3 cups vanilla wafers crushed finely
• 0.8 cup water boiling
• 1 cup cool whip whipped topping thawed

Equipment

• bowl
• frying pan
• blender
• tart form

Directions

1. Mix wafer crumbs and butter until blended; press onto bottom and up side of 9-inch tart pan with removable bottom. Freeze while preparing filling.
2. Beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP; spoon into crust. Top with berries. Refrigerate until ready to use.
3. Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved.
4. Add ice; stir until melted. Refrigerate 15 min. or until slightly thickened.
5. Spoon gelatin over fruit in pan. Refrigerate 3 hours or until firm.