Recipe: Summer Berry Cheesecake Pie (no-bake, using cream cheese, Cool Whip and Jello)

SUMMER BERRY CHEESECAKE PIE

1 (8 ounce) package cream cheese, softened
2 tablespoons sugar
2 cups thawed whipped topping such as Cool Whip, divided use
1 prepared graham-cracker pie crust
3/4 cup boiling water
1 (4-serving size) package strawberry-flavor Jell-O
1/2 cup ice cubes
1/2 cup blueberries
1 1/2 cups strawberries, hulled and halved

Beat cream cheese and sugar with wire whisk until well-blended. Gently stir in 1 cup of whipped topping; spread on bottom of crust.

Stir boiling water into dry gelatin mix at least 2 minutes until completely dissolved. Add ice cubes; stir until completely melted. Let stand 5 minutes, or until gelatin is consistency of unbeaten egg whites.

Meanwhile, arrange blueberries in a single layer in center of pie; surround with strawberries. Cover with gelatin.

Refrigerate 3 hours, or until firm. Cut into eight slices. Top each slice with 2 tablespoons of the remaining whipped topping.

Servings: 8
Source: Kraft