Combine crushed gingersnaps and vanilla wafers with chopped pecans and melted butter to make a scrumptious crust for this easy mixed-berry dessert.
What You Need
Original recipe yields 8 servings
15 gingersnaps, finely crushed
25 vanilla wafers, finely crushed
1/2 cup chopped PLANTERS Pecans
1/3 cup butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1 tsp. vanilla
2 cups blueberries
2 cups raspberries
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Let's Make It
Heat oven to 375ºF.
Mix cookie crumbs, nuts and butter; press onto bottom and 1 inch up side of 9-inch springform pan. Bake 5 min.; cool completely.
Beat cream cheese, sugar and vanilla with mixer until blended; spread onto bottom of crust. Top with berries.
Refrigerate 4 hours or until firm.
Balance your food choices throughout the day so you can enjoy a serving of this rich-and-indulgent torte with your family.
Prepare using PHILADELPHIA Neufchatel Cheese.
Prepare using your favorite fresh seasonal fruits.
Calories From Fat
% Daily Value*
Total Fat 26g
Saturated Fat 12g
Trans Fat 0g
Total Carbohydrates 36g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.