When making a pie filling that contains gelatin, you need to cool the mixture first until it is partially set before pouring it into the shell. To do this, you can either place the filling in the refrigerator for about an hour and stir occasionally, or cool the mixture in the pan directly over a bowl of ice water, which takes only about 15 minutes.
- For the Crust:
- 1 cup finely crushed graham crackers (about 14 squares)
- 3/4 cup finely crushed vanilla wafers (18-20 wafers)
- 1/4 cup finely chopped almonds
- 1/3 cup margarine or butter, melted
- For the Filling:
- 1 envelope unflavored gelatin
- 2 cups unsweetened cherry juice
- two 5-ounce jars cream cheese spread with pineapple
- 1/4 cup sifted powdered sugar
- 1 teaspoon vanilla
- 2 cups blackberries
- 2 cups raspberries
FOR THE CRUST:
In a medium mixing bowl combine crushed graham crackers, crushed vanilla wafers, and almonds. Add melted margarine or butter; toss to mix well. Spread mixture evenly into a 9-inch springform pan. Press onto bottom and 1 1/2 inches up the sides to form a firm, even crust. Bake in a preheated 375 degrees F oven for 5 minutes. Cool on a rack.
FOR THE FILLING:
In a medium saucepan combine gelatin and cherry juice; let stand for 5 minutes to soften. Cook and stir over low heat till gelatin dissolves. Set the saucepan in a large bowl of ice water for about 15 minutes, or till partially set (consistency of unbeaten egg whites), stirring frequently. Or, transfer gelatin mixture to a bowl; chill about 1 hour, or till partially set, stirring occasionally (start watching mixture closely after 40 minutes).
Meanwhile, in a small mixing bowl combine cream cheese spread, powdered sugar, and vanilla. Beat with an electric mixer on medium speed till smooth. Spread mixture over bottom of cooled crust. Spoon half of the gelatin mixture over cream cheese layer. Top with half of the blackberries, all the raspberries, and then the remaining blackberries. Spoon the remaining gelatin mixture over the berries. Chill tart for 4-6 hours, or till set. To serve, loosen crust from sides of pan with a narrow spatula; remove the sides of the pan.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
208 calories; 13g total fat; 31mg cholesterol; 131mg sodium; 21g carbohydrates; 2g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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