36 honey graham crackers (1 sleeve), Keebler®
1⁄4 cup sugar, Domino®
1⁄4 cup butter, melted
1⁄2 (24.2-ounce) container ready-to-eat cheesecake filling, Philadelphia®
1⁄2 (8-ounce) container frozen nondairy whipped topping, thawed, Cool Whip®
1⁄2 teaspoon vanilla extract
1 pint fresh strawberries, Driscoll’s®
1 pint fresh raspberries, Driscoll’s®
Garnish: fresh mint leaves
Preheat oven to 350°. Spray a 9-inch square removable-bottom tart pan with nonstick cooking spray.
In the work bowl of a food processor, place graham crackers; process until crumbly. Add sugar and butter; pulse just until moist. Using hands, press crumb mixture into bottom and 3⁄4 inch up sides of prepared pan.
Bake for 10 minutes, or until lightly browned. Cool completely on a wire rack (about 30 minutes). Place crust in freezer to chill while you prepare the filling.
In a large bowl, stir together cheesecake filling, whipped topping, and vanilla. Spread mixture over bottom of chilled crust. Cover, and chill at least 8 hours or overnight. Top with strawberries and raspberries. Garnish with mint leaves, if desired.