Gingersnap Berry Pie

Ingredients

1 cup finely crushed gingersnaps
3/4 cup finely crushed vanilla wafers
1/4 cup finely chopped walnuts
1/3 cup margarine, melted
1 envelope unflavored gelatin
1 3/4 cups unsweetened white grape juice
1 (8-ounce) cream cheese, softened
1/4 cup sugar
1 teaspoon vanilla flavoring
2 1/2 cups blueberries
1 1/2 cups strawberries, sliced

Preparation

Combine crushed gingersnaps, crushed vanilla wafers and walnuts. Add margarine and toss well. Press crumb mixture onto bottom and 1 1/2 inches up the sides of a 9-inch springform pan to form a firm even crust. Bake at 375 degrees for 5 minutes. Cool on a wire rack before filling. Meanwhile, in a medium saucepan, soften gelatin in the grape juice for 5 minutes. Stir over low heat until gelatin dissolves. Chill 40 to 50 minutes or until partially set, stirring occasionally. (Like unbeaten egg whites.) In a smaller bowl, beat the cream cheese, sugar and vanilla with an electric mixer on medium speed until smooth. Spread over bottom of prepared crust. Spoon half of the gelatin mixture over cream cheese layer. Top with 1 1/2 cups of the blueberries, all of the sliced strawberries. Pour the 1 cup of blueberries that remains over the strawberries. Spoon the remaining gelatin mixture over berries. Chill 4 to 6 hours or until set. To serve, loosen crust with a narrow spatula. Remove the sides of the springform pan. Makes 12 to 16 servings. –Susan Futral, Clay County