Mix crumbs and butter in small bowl until well blended. Press onto bottom and up side of 9 " tart pan. Place in freezer while preparing filling.
Beat cream cheese and sugar until well blended. Gently stir in cool whip. Spoon into crust. Arrange berries over filling. Cover and refrigerate.
Stir boiling water into dry jello until completely dissolved. Add ice cubes and stir until ice is melted. Refrigerated about 15 minutes or until slightly thickened. Spoon jello mixture over fruit in pan. Refrigerate 3 hours.