How to make it

  • STIR boiling water into dry gelatin mixes in large bowl at least 2 min. until completely dissolved; pour into blender. Add sour cream; blend until smooth. Pour into large bowl; cover. Refrigerate 15 min. or until cooled. Meanwhile, mix cracker crumbs, sugar and butter. Press onto bottom of 13x9-inch pan.
  • ADD 2 cups of the whipped topping to gelatin mixture; stir with wire whisk until well blended. Spread over crust; top with fruit. Refrigerate 30 min. or until firm.
  • SERVE topped with dollops of the remaining 1/2 cup whipped topping. Store leftovers in refrigerator.

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