Triple Berry Cheesecake Tart - K

• 1 14 cups finely crushed vanilla wafers (about 45 wafers)
• 14 cup butter, melted
• 1 (8 ounce) package cream cheese, softened
• 14 cup sugar (or Splenda)
• 1 cup thawed Cool Whip
• 2 cups mixed berries (raspberries, sliced strawberries and blueberries)
• 34 cup boiling water
• 1 (3 1/2 ounce) package lemon gelatin (or sugar-free)
• 1 cup ice cube

1. MIX wafer crumbs and butter in small bowl until well blended.
2. Press onto bottom and up side of 9-inch tart pan.
3. Place in freezer while preparing filling.
4. BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended.
5. Gently stir in whipped topping.
6. Spoon into crust.
7. Arrange berries over cream cheese filling.
8. Cover and refrigerate.
9. STIR boiling water into dry gelatin mix in medium bowl 2 minute until completely dissolved.
10. Add ice cubes; stir until ice is completely melted.
11. Refrigerate about 15 minute or until slightly thickened (consistency of unbeaten egg whites.)
12. Spoon gelatin over fruit in pan.
13. Refrigerate 3 hours.

vanilla wafers, butter, cream cheese, sugar, mixed berries, boiling water, lemon gelatin

Taken from www.food.com/recipe/triple-berry-cheesecake-tart-k-171697 (may not work)