Triple-Berry Cheesecake Tart

• 45 Nilla Vanilla Wafers, finely crushed (about 1-1/4 cups)
• 1/4 cup butter, melted
• 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
• 1/4 cup sugar
• 1 cup thawed Cool Whip Whipped Topping
• 2 cups mixed fresh berries (raspberries, blueberries, sliced strawberries) Whole Foods 3 For $10.00 thru 02/09
• 3/4 cup boiling water
• 1 pkg. (85 g) Jell-O Lemon Jelly Powder
• 1 cup ice cubes

1. Mix wafer crumbs and butter until well blended; press onto bottom and up side of 9-inch tart pan.
2. Place in freezer while preparing filling.
3. Beat cream cheese and sugar in medium bowl with mixer until well blended.
4. Whisk in Cool Whip; spoon into crust.
5. Arrange berries over cream cheese filling.
6. Refrigerate until ready to use.
7. Add boiling water to jelly powder in medium bowl; stir 2 min.
8. until completely dissolved.
9. Add ice; stir until melted.
10. Refrigerate 15 min.
11. or until slightly thickened.
12. Spoon over tart.
13. Refrigerate 3 hours or until firm.
14. Run knife around tart to loosen from side of pan; remove side of pan.

nilla vanilla wafers, butter, cream cheese, sugar, topping, blueberries, boiling water

Taken from www.kraftrecipes.com/recipes/triple-berry-cheesecake-tart-92305.aspx (may not work)