Description
A recipe for Very-Berry Dessert

Ingredients

• 1-1/2 cups Honey Maid Graham Cracker Crumbs
  
• 3/4 cup sugar, divided
  
• 6 tablespoons butter, melted
  
• 2 8-ounce packages Philadelphia Cream Cheese, softened
  
• 1/4 cup milk
  
• 2 cups thawed Cool Whip Whipped Topping, divided
  
• 2 cups boiling water
  
• 2 packages (4-serving size each) Jell-O Strawberry Flavor Gelatin
  
• 1-1/2 cups cold water
  
• 2-1/2 cups mixed berries (blueberries, raspberries and sliced strawberries), divided

Preparation
Prep: 25 minutes | Total: 4 hours 55 minutes (including refrigeration time)

Mix crumbs, 1/4 cup sugar and butter. Press onto bottom of 13- by 9-inch pan; set aside.

Beat cream cheese, remaining sugar and milk in medium bowl with electric mixer until well blended. Add 1 cup whipped topping; mix well. Carefully spread over crust. Refrigerate. Meanwhile, stir boiling water into dry gelatin mixes in large bowl at least 2 minutes until completely dissolved. Stir in cold water. Refrigerate 30 minutes or until slightly thickened (consistency of unbeaten egg whites). Stir in 1-1/2 cups of the berries. Pour over cream cheese layer; cover.

Refrigerate 3 hours or until firm. Top with remaining whipped topping and berries just before serving. Store any leftovers in refrigerator.

Size-Wise: Sweets can be part of a balanced diet, but remember to keep tabs on portions.

Substitute: Prepare as directed, using Jell-O Strawberry Flavor Sugar Free Low Calorie Gelatin.

Storage Know-How: Once thawed, store Cool Whip Whipped Topping in the refrigerator for up to 2 weeks or re-freeze for up to 3 months.

Nutrition
no information available

Serves
Makes 20 servings

Variations
no information available