Easy Berry “Torte”

Easy Berry "Torte"
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Ingredients
  1. 15 NABISCO Ginger Snaps, finely crushed
  2. 25 NILLA Wafers, finely crushed
  3. 1/2 cup chopped pecans
  4. 1/3 cup butter, melted
  5. 1 pkg. (8 oz.) brick cream cheese, softened
  6. 1/4 cup sugar
  7. 1 tsp. vanilla
  8. 2 cups blueberries
  9. 2 cups raspberries
Instructions
  1. HEAT oven to 375ºF. Mix cookie crumbs, nuts and butter; press onto bottom and 1 inch up side of 9-inch springform pan. Bake 5 min.; cool completely.
  2. BEAT cream cheese, sugar and vanilla with mixer until blended; spread onto bottom of crust. Top with berries.
  3. REFRIGERATE 4 hours or until firm.
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