We've been making this dessert for the 4th of July for many, many years.
It is our favorite!
Had I been ahead of the game, I would have posted this prior to the 4th of July so that you would have had the opportunity to make it, but...
the summer has been busy, so...better late than never, I suppose!
That being said, I strongly urge you to file this recipe away for next year!
It is so yummy!
(and if you can find an excuse to make this red, white and blue dessert for any other occasion than the 4th of July, I say, go for it! Just let me know when you're making it - I'll be right over!)
Red, White and Blueberry Dessert Squares
1&1/2 cups flour
3/4 cup brown sugar
3/4 cup margarine or butter
3/4 cup finely chopped walnuts
In a large bowl combine flour and brown sugar. Mix well. Using a pastry blender cut in butter until coarse crumbs form. Stir in walnuts. Lightly press mixture into a baking sheet measuring 15" x 10" x 1". Bake at 325 degrees for 10-15 minutes or until golden brown. Cool completely.
8 oz. cream cheese (softened)
1 tsp. vanilla
1 - 7oz. jar of marshmallow creme
1 - 8oz. container cool whip (thawed in fridge)
In a large bowl beat cream cheese and vanilla until light and fluffy. Add the marshmallow creme and beat just until combined. Fold in cool whip. Spread over blueberries. Refrigerate about 1 hour or until firm.
2&1/2 cup sugar
1/2 cup corn starch
4 cups water
1- 0.6oz package raspberry Jello
In medium saucepan combine sugar, corn starch and water. Mix well. Cook and stir constantly over medium heat until mixture thickens and becomes clear. Remove from heat and stir in Jello until dissolved. Cool glaze until lukewarm. Carefully spoon glaze over raspberries all the way to edge of pan. Refrigerate about 1 hour or until firm.