1
In small bowl, crush 1 cup of the strawberries with pastry blender jor fork. Reserve remaining 1 cup strawberries.
2
In medium bowl, pour boiling water over gelatin; stir about 2 minutes or until gelatin is completely dissolved. ( To clarify, use 1 box 4-serving size). Stir crushed strawberries into gelatin. Refrigerate 20 min.
3
Meanwhile, leaving granola bars in pouches, crush granola bars with rolling pin. (To clarify, use 3 1.5 oz each pouches). Sprinkle crushed granola in bottom of 9-inch ungreased glass pie plate, pushing crumbs up side of plate to make crust.
4
In small bowl, beat cream cheese, sugar and almond extract with electric mixer on medium-high speed until smooth. Drop by spoonfuls over crushed granola; gently spread to cover bottom of crust.
5
Gently fold blueberries, raspberries and remaining 1 cup strawberries into gelatin mixture. Spoon over cream cheese mixture. Refrigerate about 3 hrs. or until firm. Serve topped with whipped topping.