Easy Berry “Torte” Recipe

  • 15 NABISCO Ginger Snaps, finely crushed
  • 25 NILLA Wafers, finely crushed
  • 1/2 cup PLANTERS Chopped Pecans
  • 1/3 cup butter, melted
  • 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • 2 cups blueberries
  • 2 cups raspberries
  1. Heat oven to 375 degrees F. 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.