1 c. gingersnaps, finely crushed
3/4 c. vanilla wafers, finely crushed
1/4 c. walnuts, finely crushed
1/3 c. butter, melted
1 env. unflavored gelatin
1 3/4 c. unsweetened white grape juice
1 (8 oz.) cream cheese, soft
1/4 c. sugar
1 tsp. vanilla
2 1/2 c. blueberries
1 1/2 c. strawberries

Make crust by crushing cookies with walnuts. Add butter. Toss. Press into a 9-inch springform pan to form an even crust 1 1/3 inches up sides and on bottom. Bake at 375 degrees for 5 minutes. Cool.

In a pan cook gelatin with juice for 5 minutes. Stir over low heat until dissolved. Chill. Stir occasionally until a consistency of egg whites (40-50 minutes).

Beat cream cheese, sugar and vanilla until smooth. Spread over bottom of pie crust. Spoon 1/2 of gelatin mix over top with 1 1/2 cups blueberries, all of the strawberries, then rest of blueberries. Spoon over remaining gelatin. Chill 4-6 hours. Loosen crust with spatula, remove sides of pan, cut. It's terrific!