Gingersnap Berry Pie

Preparation Time: 25 minutes

Total Time: 305 minutes

Servings: 12

Directions
1. In medium bowl stir together gingersnap crumbs, vanilla wafer crumbs and walnuts. Add butter. Toss to coat. Press on bottom and 1 1/2-inches up sides of 9-inch springform pan. Bake at 375° for 5 minutes. Cool completely.

2. In small saucepan sprinkle gelatin over 1/2 cup of grape juice. Let stand for 5 minutes. Cook and stir over low heat until gelatin dissolves. Stir in remaining grape juice. Refrigerate for 40 to 50 minutes or until partially set, stirring occasionally.

3. Meanwhile, in small mixer bowl beat cream cheese, sugar and vanilla on medium speed of electric mixer until fluffy. Carefully spread over crust. Spoon half of gelatin mixture over cream cheese layer.

4. In medium bowl toss together blueberries and strawberries. Arrange on top of gelatin layer in pan. Spoon remaining gelatin mixture over top. Refrigerate at least 4 hours or until set.

5. Use narrow spatula to loosen crust from sides of pan. Remove pan sides. Garnish as desired. Store in refrigerator.

NOTE: Please see the Nutrition Facts panel and Dietary Exchanges for information on the total carbohydrate content of this recipe.

EXCHANGES: 1 starch, 1/2 fruit, 1 1/2 fat