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Summer Berry Cheesecake Pie

8 servings

• 1 package (8 ounces) 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 package (4-serving size) 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.

(From kraftfoods)

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