Jenny’s Homemade Berries Cake

11  ounces		Philadelphia cream cheese
1/2  cup		sugar
11  ounces		cool whip
1  teaspoon		vanilla extract
24		nilla wafers
3-1/2  servings		Graham crackers
6  tablespoons		butter
1  dash		nutmeg
6  ounces		Raspberries - Fresh
6		Strawberries - Fresh
1/2  pint		Blueberries - Fresh
2  tablespoons		Smucker's Seedless Strawberry Jam

Tip: Click on the ingredient links to learn the nutritional information for all the Jenny’s Homemade Berries Cake ingredients. The serving size for any ingredient in Jenny’s Homemade Berries Cake may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat oven to 350
Prepare 8-inch springform pan with cooking spray
Melt butter in bowl in microwave
Pulse cookies and crackers till fine, add to butter with dash of nutmeg and combine
Press into pan and up sides to form crust and bake for 10 minutes, then cool
In mixing bowl, combine cream cheese, sugar, vanilla, and another dash nutmeg, if desired
Add Cool Whip until combined and add filling to cooled crust. Refrigerate an hour or overnight
When chilled, slice strawberries and arrange fruit on top
Add a smidge off water to jam to make loosen it and glaze fruit
Refrigerate till serving, plain or with whipped cream