Berry Cheese Torte

Ingredients:
1 cup crushed gingersnap cookies (about twenty cookies)
¾ cup crushed vanilla wafers (about twenty-five wafers)
¼ finely chopped walnuts
1/3 cup butter, melted
1 envelope unflavored gelatin
1 ¾ cup white grape juice
1 package (8 ounces) cream cheese, softened
¼ cup sugar
1 teaspoon vanilla extract
2 ½ cup fresh blueberries
1 ½ cup sliced fresh strawberries

Directions:

• In a small bowl, combine the cookie crumbs, wafer crumbs, walnuts, and butter.  Press onto bottom and 1 ½ inches up the sides of greased nine inch springform pan.
• Bake at 350° for eight to ten minutes until set.  Cool on wire rack.
• In a small saucepan, sprinkle gelatin over grape juice; let stand for one minute.  Heat over low heat; stir until gelatin is dissolved.  Cover and refrigerate until partially set, about forty-five minutes.
• Meanwhile, in a large bowl, beat cream cheese, sugar, and vanilla until smooth.  Spread over crust.  Place berries in large bowl; add gelatin mixture and gently stir to coat.  Spoon over cream cheese layer.  Refrigerate for at least two hours before serving.  Carefully run knife around edge of pan to loosen.  Remove sides of pan.

Makes 12 servings.