INGREDIENTS:
2 Cups Gluten Free Cookie Crumbs (I prefer Kinnikinnick’s Cookie Crumbs)
1/4 Cup butter, melted
1 Tub (250g) Plain Cream Cheese [OR Toffuti Better Than Cream Cheese*]
1/2 Cup Icing Sugar
2 Tbsp Whipping Cream (or Half & Half) [OR Nutriwhip*]
1 Tsp Vanilla
1 Cup Cool Whip [OR Nutriwhip*]
1 Pkg (85g) Strawberry/Raspberry Jello powder
1 Cup Hot water
4 Cups fresh Strawberries/Raspberries

DIRECTIONS:
Mix cookie crumbs & melted butter together.  May have to add more butter until crumbs stick together.  Press into 9×13 pan.  Bake in oven at 350F for 10 minutes.  Remove and allow to cool.

Add cream cheese, icing sugar.  Whip together.  Add cool whip and enough cream until smooth enough to spread on cooled crumb mixture.  Spread on bottom.

Mix jello powder with hot water in medium sized bowl.  Set in fridge until begins to thicken.  Add fruit.  Mix together.  Pour onto cream cheese layer.  Top with cool whip or whipping cream.

ALLERGEN INFORMATION: Egg Free, Gluten Free, Yeast Free

*Recipe can be adapted to be Casein Free & Lactose Free with Tofutti Better Than Cream Cheese & Nutriwhip