2-3/4 cups crushed Cap'n Crunch cereal
1/2 cup butter, melted
2 cups mixed fresh or frozen unsweetened berries, thawed
3/4 cup sugar, divided
1 teaspoon lemon juice
1 teaspoon grated lemon zest
1/4 cup cold water
1 envelope unflavored gelatin
2 packages (8 ounces each) cream cheese, softened
1/2 cup heavy whipping cream
Sweetened whipped cream, optional
Additional mixed fresh berries, optional
1. Preheat oven to 350°. Combine crushed cereal and melted butter. Using the bottom of a glass, press cereal mixture onto bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake until set, 10 to 12 minutes. Cool completely on a wire rack.
2. Combine berries, 1/2 cup sugar, lemon juice and zest; let stand 10 minutes. Meanwhile, sprinkle gelatin over cold water; let stand 5 minutes. Transfer berry mixture to a food processor or blender; pulse until smooth. Press through a fine-mesh strainer to remove seeds. Microwave gelatin on high until melted, about 10 seconds; stir into berry mixture.
3. Beat cream cheese and remaining sugar until smooth. Gradually beat in cream and berry mixture. Transfer filling to crust. Refrigerate, covered, until set, about 2 hours. If desired, top with sweetened whipped cream and additional berries.
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min. + cooling
YIELD: 8 servings.