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| 1 1/2 Tasse | water boiling |
| 1 Packung | (8-serving size) Jell-O Sparkling Wild Berry Flavor Gelatin |
| 2 Tasse | Cold seltzer or club soda |
| 1 1/2 Tasse | graham cracker crumbs |
| 1/2 Tasse | Sugar divided |
| 1/2 Tasse | butter or margarine, melted |
| 8 x ca. 30 g | Philadelphia Brand Cream Cheese; softened |
| 8 x ca. 30 g | Cool Whip Whipped Topping; thawed |
| 16 x ca. 30 g | Sliced peaches; drained |
| 1 Tasse | Raspberries |
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Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold seltzer. Refrigerate about 1 1/2 hours or until thickened (spoon drawn through leaves definite impression).
Meanwhile, mix crumbs, 1/4 cup of the sugar and butter in 13x9-inch pan. Press firmly onto bottom of pan. Refrigerate until ready to fill.
Beat cream cheese and remaining 1/4 cup sugar in large bowl until smooth. Gently stir in 2 cups of the whipped topping. Spread evenly over crust. Stir peaches and raspberries into slightly thickened gelatin. Spoon over cream cheese layer.
Refrigerate 3 hours or until firm. Serve with remaining whipped topping. Store leftover dessert in refrigerator.
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