CRUST--- 6 tbs unsalted butter 12 graham cracker boards, finely crushed 1 tbs sugar Pinch of Salt FILLING AND BERRIES--- 1 envelope unflavored gelatin 3 tbs water 8 oz pkg cream cheese 8 oz container sour cream 1/3 cup sugar 1 tsp vanilla 1/4 cup strawberry jelly 6 oz pkg raspberries 1 cup blueberries 1 cup strawberries, quartered 1/2 oz white chocolate 1 tsp vegetable oil

CRUST---Melt butter in microwave on high 20 seconds. In a bowl, stir cracker crumbs, sugar and salt. Add butter, stir until crumbs are moistened. Press up sides and into bottom of 9 inch pie plate. Refrigerate.

FILLING---In a bowl, sprinkle gelatin over water. Let stand 3 min. In a 2nd bowl, cream cheese, sour cream, sugar and vanilla. Beat until smooth. Transfer softened gelatin to microwave, heat 30 seconds on high. Stir until smooth. Pour gelatin into cream cheese mixture and beat until smooth. Pour into crust. Cover with plastic wrap and refrigerate 3 hours.

MELT jelly in microwave on high 10 seconds, toss with berries in bowl. Remove plastic from pie, top pie with berries. Microwave chocolate and oil on high 20 seconds. Drizzle over pie. Slice and serve. MAKES 12 SERVINGS.*

Contributed by: Edit

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