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

Crust: Mix crushed gingersnaps, crushed vanilla wafers and walnuts. Add butter; toss well. Press mixture into bottom and 1 1/2 inches up on sides of a 9 inch springform pan to form a firm even crust. Bake at 375 degrees for 5 minutes. Cool.

Filling: In a saucepan soften gelatin in the grape juice for 5 minutes. Stir over low heat until gelatin dissolves. Chill 40-50 minutes or until partially set, stir occasionally.

Meanwhile in a small bowl, beat cream cheese, sugar and vanilla with electric mixer, until smooth. Spread over bottom of prepared crust. Spoon 1/2 gelatin mixture over cream cheese layer. Top with 1 1/2 cups of the blueberries and all of the strawberries. Then add remaining blueberries. Spoon the remaining gelatin mixture over berries. Chill 4-6 hours or until set.