Raspberries, blueberries and a little cream cheese make up the red, white and blue color scheme for this dessert, all sitting on a cookie like crust. My mom always requested this for any summer backyard barbecue because it was one of her favorites. I haven't made it in a while but this year I decided to dust off the old recipe and make for this weekend's pre-holiday cookout!
What you will need...
For the bottom layer
1 1/2 c. all purpose flour
3/4 c packed brown sugar
3/4 c butter
For the middle layer
1 pt fresh blueberries
8 oz pkg. cream cheese, softened
1 tsp. vanilla extract
1 jar (7 oz) marshmallow creme
8 oz container of frozen whipped topping, thawed
1 1/2 pints fresh raspberries
For the top layer
1 1/4 cups sugar
1/4 c. cornstarch
2 cups water
1 (3 oz) pkg. raspberry flavored gelatin
What you will need to do...
Heat oven to 325 degrees F. Blend together the flour and brown sugar and then using either a pastry blender or fork, cut into the butter until the mixture resembles that of coarse crumbs. Spread flour mixture out onto a 15 X 10 X 1 inch baking sheet and press until the surface of the pan is covered. Bake in preheated oven for 10-15 minutes. Remove from oven and let cool.
Sprinkle blueberries on cooled crust. In a large bowl, beat together the softened cream cheese and vanilla until fluffy. Add the marshmallow creme and beat again. Fold in the defrosted whipped cream, blend by hand, and then spread over the blueberries. Refrigerate for one hour.
In the meantime, in a medium sized pot, add the sugar, cornstarch and water and heat. Cook until mixture thickens and becomes more clear than opaque. Add the raspberry flavored gelatin and mix. Set aside and let cool for about 20-30 minutes.
Remove tray from the refrigerator and place the raspberries on top of the now cold cream cheese mixture. Spoon the cooled gelatin mixture over top of the raspberries and then refrigerate again for one hour.
Cut into desired square sizes and serve.
Have a wonderful Memorial Day weekend!
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