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Ginger Berry Tart




























  • 1 stick of Challenge Butter, melted

  • 25 gingersnap cookies

  • ½ cup of chopped pecans

  • 8 ounces of softened Challenge Cream Cheese

  • ½ cup of sugar

  • 2 teaspoons of vanilla

  • 1 cup of mandarin oranges, drained

  • 1 ½ cup of sliced strawberries

  • 1 cup of blueberries

  • 1 ¼ cup of a clear juice (white grape juice, apple juice, juice from mandarin oranges…)

  • ¼ ounce package of unflavored gelatin




  1. Preheat oven to 350 degrees.

  2. Add melted butter to a 10 ½ x 2 round tart pan. Place gingersnaps into a large freezer zipper bag and crush cookies to create crumbs using a rolling pin. Add cookie crumbs and pecans to pan with melted butter and mix until well coated. Press crumb mixture evenly in bottom of pan to form a crust. Place into oven to set crust, about 8-10 minutes or until butter starts to bubble-do not over bake! Remove from oven and let cool.

  3. Using a mixer, combine cream cheese, sugar and vanilla. Spread over cooled crust.

  4. In a sauce pan, combine juice and gelatin. Place over medium heat constantly stirring until gelatin is dissolved. Remove and let cool for about 10 minutes.

  5. Arrange fruit on top of cream cheese in desired pattern. Pour cooled gelatin mix over fruit and refrigerate until set and chilled, about 2 hours.

Creates 12 servings




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