We use cookies in order to offer you a better browsing experience, to offer you services and to enable us to carry out audience analysis. Social media of third parties are used to offer you social media functionalities. To get more information, please visit our privacy policy. You can always change your cookie settings as described in our privacy policy.

I decline
Prep Time

Prep Time

15 min

total time icon

Total Time

2 hrs

calories icon

Calories per serving

240

servings icon

Servings

8

Ingredients (9)
  • 3 pkg (6 oz. ea.) DOLE® Blackberries or 1 pkg. (16 oz.) frozen DOLE Blackberries
  • 1 envelope unflavored gelatin
  • 4 oz light cream cheese, softened
  • 1/3 cup sugar
  • 1 cup lowfat sour cream
  • 2 teaspoons vanilla extract
  • 1 tablespoon apricot-pineapple or marmalade preserves
  • 1 prepared graham cracker crust
  • as desired fat free thawed whipped topping
Directions
  1. Puree blackberries in covered blender or food processor container
  2. Push pureed mixture through a sieve with back of spoon, to remove seeds
  3. Sprinkle gelatin over blackberry puree in small pan.  Mix until dissolved.
  4. Cook over low heat, stirring until bubbles around pan edge; cool slightly.
  5. Beat together cream cheese and sugar until creamy, in medium bowl.  Add sour cream, vanilla and preserves; stir until blended. 
  6. Pour cooled berry mixture into cream cheese mixture, stirring until blended.
  7. Pour into crust.  Chill for 2 hours or longer.  Top with dollop of whipped topping, if desired.