Red, White and Blueberry Dessert Squares

Great substitute for cheesecake lovers, but made in a jelly roll pan.

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Member Recipe By Shortys_Cooking

ingredients 14
Prep Time 45 min
Total Time 2 hr 30 min

Ingredients

1 1/2: cups flour

3/4: cup brown sugar

3/4: cup margarine or butter

3/4: cup finely chopped walnuts

1: pint (2 cups) fresh blueberries

1: (8oz) pkg. cream cheese, softened

1: tsp vanilla

1: (7oz) jar marshmallow creme

1: (8oz) container frozen whipped topping, thawed

1 1/2: pints (3cups) fresh raspberries

1 1/4: cups sugar

1/4: cup cornstarch

2: cups water

1: (3oz) pkg. raspberry flavor gelatin

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Directions

1 Crust: Heat oven to 325F. Combine flour and brown sugar in large bowl. Mix well. Cut in butter (margarine) with pastry blender until coarse crumbs form. Stir in walnuts. Lightly press mixture in ungreased 15x10x1-inch baking pan. Bake 10 to 15 minutes or til light golden brown. Cool.
2 Filling: Sprinkle blueberries over cooled crust.
3 In large bowl, beat cream cheese and vanilla and fluffy. Add marshmallow creme; beat just until combined. Fold in whipped topping. Spread over blueberries. Refrigerate about 1 hour or until firm. Make glaze while waiting.
4 Sprinkle raspberries over top of cheese mixture.
5 Glaze: 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 and stir in gelatin until dissolved. Cool glaze 20 to 30 minutes til lukewarm.
6 Spoon glaze over raspberries. Refrigerate about 1 hour until firm. Cut into squares.