Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 15 gingersnaps, finely crushed | ||
| 25 vanilla wafers, finely crushed | ||
| ½ c. chopped Planters pecans | ||
| ⅓ c. butter, melted | ||
| 1 (8 oz) pkg Philadelphia cream cheese, softened | ||
| ¼ c. sugar | ||
| 1 tsp. vanilla | ||
| 2 c. blueberries | ||
| 2 c. raspberries |
Directions
- Heat oven to 375 degrees.
- Mix cookie crumbs, nuts and butter; press onto bottom and 1 inch up side of 9-inch springform pan. Bake 5 minutes; 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.
- Substitution tip: Prepare using Philadelphia Neufchatel cheese. Prepare using your favorite fresh seasonal fruits.
Nutrition facts
Servings
380 Calories per serving
Amounts Per Serving
- Total Fat: 26g
- Cholesterol: 60mg
- Sodium: 310mg
- Total Carbohydrates: 36g
- Protein: 4g
Daily Values
0%
Vitamin A 10%
0%
Vitamin C 20%
0%
Iron 6%
0%
Calcium 6%
Recipe Source:
www.kraftrecipes.com, Hy-Vee weekly ad from the week of July 2, 2014.