*Fourth of July Collection-PREP: 40 minutes and chilling time. 1 cup crushed gingersnap cookies ( about 20 cookies) 3/4 cup crushed vanilla wafers (about 25 wafers) 1/4 cup finely chopped walnuts 1/3 cup butter,melted 1 envelope unflavored gelatin 1-1/4 cups white grape juice 1 package (8 oz) cream cheese, softened 1/4 cup sugar 1 teaspoon vanilla extract 2-1/2 cups fresh blueberries 1-1/2 cups sliced fresh strawberries *For the crust, combine the gingersnap cookie crumbs, vanilla wafer crumbs, walnuts and butter; press onto the bottom and 1-1/2 inches up the sides of a greased 9-inch springform pan. Bake at 350 degrees for 8-10 minutes or until set. Cool on a wire rack. *In a small saucepan, sprinkle gelatin over grape juice; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Cover and refrigerate until partially set, about 45 minutes.*Meanwhile, in a large bowl, beat the cream cheese, sugar and vanilla until smooth. Spread mixture over the cooled crust. *Place the berries in a large bowl. Gently stir in the gelatin mixture. Spoon over the cream cheese layer. Refrigerate for 2 hours before serving. Carefully run a knife around edge of pan to loosen. Remove sides of pan.Yield:12 servings.(Source: Taste of Home and Photo also)
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