| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Philadelphia | D, E, S, S, E | 15 | Servings |
INGREDIENTS
| 1 1/2 | c | Boiling water |
| 1 | pk | (8-serving size) JELL-O Sparkling Wild Berry Flavor Gelatin |
| 2 | c | Cold seltzer or club soda |
| 1 1/2 | c | Graham cracker crumbs |
| 1/2 | c | Sugar; divided |
| 1/2 | c | Butter or margarine; melted |
| 8 | oz | PHILADELPHIA BRAND Cream Cheese; softened |
| 8 | oz | COOL WHIP Whipped Topping; thawed |
| 16 | oz | Sliced peaches; drained |
| 1 | c | Raspberries |
INSTRUCTIONS
STIR boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold seltzer. Refrigerate about 1 1/2 hours or until thickened (spoon drawn through leaves definite impression). MEANWHILE, mix crumbs, 1/4 cup of the sugar and butter in 13x9-inch pan. Press firmly onto bottom of pan. Refrigerate until ready to fill. BEAT cream cheese and remaining 1/4 cup sugar in large bowl until smooth. Gently stir in 2 cups of the whipped topping. Spread evenly over crust. Stir peaches and raspberries into slightly thickened gelatin. Spoon over cream cheese layer. REFRIGERATE 3 hours or until firm. Serve with remaining whipped topping. Store leftover dessert in refrigerator. Recipe by: KRAFT WEBSITE Posted to brand-name-recipes by Meg Antczak <meginny@frontiernet.net> on Jan 21, 1998
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