Gingersnap Fruit Tart
No cooking needed for this cool summer treat. It's fun to arrange the fruit in elaborate patterns.
- 1¾ cup gingersnap cookies
- ¼ cup nuts (optional)
- 1/3 cup soft butter
- 1 cup cream cheese at room temperature
- 1 teaspoon vanilla
- ¼ cup sugar
- 1 envelope plain gelatin
- 1¾ cup juice (white grape or your choice)
- 4 cups of berries (or other fruit, cut into berry-sized pieces)
With food processor or blender, crumb the cookies, toss in nuts, then the butter. Press evenly into 9-inch pie pan or 10-inch tart pan. If desired, bake at 375ºF for 5 minutes.
Cream the cream cheese, sugar and vanilla with an electric mixer or food processor or by hand and pour it into the crust.
Empty the gelatin into a bowl and pour ¼ cup of cool juice over. Heat 1 cup of juice to just under boiling and mix with gelatin until dissolved. Mix in remaining juice. Pour ½ over cheese mixture. Arrange the fruit in an even layer, then pour over the remaining gelatin. Chill 4 to 6 hours.