Summer Berry Cheesecake Pie

• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 2 Tbsp. sugar
• 2 cups thawed COOL WHIP Whipped Topping, divided
• 1 ready-to-use graham cracker crumb crust (6 oz.)
• 3/4 cup boiling water
• 1 pkg. (4-serving size) JELL-O Strawberry Flavor Gelatin
• 1/2 cup ice cubes
• 1/2 cup blueberries
• 1-1/2 cups strawberries, halved Safeway 1 lb For $3.99 thru 02/09

1. Beat cream cheese and sugar in large bowl with wire whisk until well blended.
2. Add 1 cup of the whipped topping; mix well.
3. Spread onto bottom of crust.
4. Stir boiling water into dry gelatin in large bowl at least 2 min.
5. until completely dissolved.
6. Add ice cubes; stir until melted.
7. Let stand 5 min.
8. or until gelatin is the consistency of unbeaten egg whites.
9. Meanwhile, place blueberries in single layer in center of pie.
10. Arrange strawberries around blueberries.
11. Cover with gelatin.
12. Refrigerate 3 hours or until firm.
13. Cut into 8 slices to serve.
14. Top each slice with a dollop of the remaining 1 cup whipped topping.
15. Store leftover pie in refrigerator.

philadelphia cream cheese, sugar, topping, ready, boiling water, gelatin, blueberries, strawberries

Taken from www.kraftrecipes.com/recipes/summer-berry-cheesecake-pie-74310.aspx (may not work)