Triple Berry Mousse Tart
- Preparation Time: 30 minutes
- Chilling time: 2 hours
Keep the heat down in the kitchen with a no-bake dessert. It comes together easily with a vanilla wafer crust and a cream cheese filling made with Smucker’s® Orchard’s Finest® Northwest Triple Berry Preserves and topped with mixed fresh berries.
There are eight Smucker’s® Orchard’s Finest® varieties, each featuring the best fruit from the best places. Learn more and find recipe inspirations at smuckers.com.
|1 2/3||cups||vanilla wafer crumbs|
|1/3||cup||quick rolled oats|
|5||Tbsp||firmly packed brown sugar|
|1 1/2||cups||heavy cream, divided|
|1||8 oz||package cream cheese, softened|
|2||tsp||unflavored gelatin (1 envelope)|
|1||12 oz jar||Smucker’s® Orchard’s Finest® Northwest Triple Berry Preserves, divided|
|3/4||cup||fresh mixed berries (chopped strawberries, blueberries and/or raspberries)|
- Combine cookie crumbs, oats and brown sugar in medium bowl. Stir in melted butter with a fork until evenly moistened. Press into 8-inch spring form pan.
- Beat 1 cup heavy cream until stiff peaks form. Beat in 2 tablespoons sugar and vanilla. Place cream cheese on microwave-safe plate. Microwave on HIGH 15 to 20 seconds or until very soft. Add to whipped cream, beating until smooth. Pour boiling water over gelatin in small bowl. Stir about 2 minutes or until gelatin is completely dissolved. Beat into cream cheese mixture until blended. Stir 3/4 cup preserves. Spread over crumb crust. Chill 2 hours or overnight.
- Beat remaining 1/2 cup heavy cream until stiff peaks form. Beat in 1 tablespoon sugar. Place in resealable plastic bag. Cut small corner off bag.