Red, White and Blueberry Dessert Squares
Submitted by:cdodelta@aol.com
1 1/2 cups flour
3/4 cup firmly packed brown sugar
3/4 cup butter
3/4 cup finely chopped walnuts
1 pint (2 cups) fresh blueberries
8 oz pkg. cream cheese, softened
1 teaspoon vanilla
7 oz jar marshmallow creme
8 oz container frozen whipped topping, thawed
1 1/2 pints (3 cups) fresh raspberries
1 1/4 cups sugar
1/4 cup cornstarch
2 cups water
3 oz pkg raspberry jell-o
Heat oven to 325F. Lightly spoon flour into measuring cup; level
off. In large bowl, combine flour and brown sugar; mix well.Using fork or
pastry blender, cut in buter until coarse crumbs form. Stir in walnuts.
Lightly press mixture in ungreased 15x10x1inch jelly roll pan. Bake at 325F
for 10 to 15 minutes or until light golden brown. Cool.Sprinkle blueberries
over cooled crust. In large bowl, beat cream cheese and vanilla until light
and fluffy. Add marshmallow creme;beat just until combined. fold in whipped
topping. Spread over blueberries. Refrigerate about 1 hour or until
firm.Sprinkle raspberries over top of cheese mixture. In medium
saucepan,combine sugar, cornstarch and water; mix well. cook and stir over
medium heat until mixture thickens and becomes clear. Remove from heat; stir
in gelatin until dissolved. Cool glaze 20 to 30 minutes or until lukewarm.
Carefully spoon glaze over raspberries.Refrigerate about 1 hour until firm.
Cut into squares. Store in refrigerator. 25 servings.