Ingredients
Equipment
Method
Step-by-Step Instructions
- Crush graham crackers in a food processor until fine crumbs form. Mix with melted unsalted butter and strawberry jam. Press into a 9x13 inch baking dish and freeze for 30 minutes.
- Beat softened cream cheese until smooth. Gradually add powdered sugar and fold in whipped cream until fluffy. Spread over chilled crust and refrigerate for 2 hours.
- In a medium bowl, combine blueberry pie filling, crushed pineapple, and boiling water with jello powder. Stir until dissolved and let cool. Pour over the cheesecake layer.
- Cover with plastic wrap and refrigerate for 5-6 hours or overnight.
- Spread whipped cream on top, garnish with strawberries and blueberries, and serve chilled.
Nutrition
Notes
Prep a day ahead for optimal flavors. Use fresh berries for best taste. Ensure crust is tightly packed for clean slicing.
