Gingersnap Berry Dessert

1. 1

   In a bowl, combine the gingersnap crumbs, wafer crumbs, walnuts and butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 6-in. springform pan. Bake at 375u00b0 for 5-7 minutes or until crust is set. Cool on a wire rack.

2. 2

   In a small bowl, beat cream cheese and sugar until smooth. Add vanilla. Carefully spread about 1/3 cup over crust. Top with half blueberries. Spread with about 1/3 cup cream cheese mixture. Top with strawberries. Spread with remaining cream cheese mixture. Arrange remaining blueberries on top. Cover and refrigerate for at least 4 hours.

* Per serving · 4 servings · Values may vary.

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