I was a little girl when my mom started making this 4th of July dessert for our family, and now I make it for mine.
And as far as we are concerned...
Independence Day just isn't complete without it!
It's pretty and delicious and entirely worth the effort it takes to make it!
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Red, White and Blueberry Dessert Squares
Crust:
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.
Filling:
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.
Glaze:
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.
Makes about 25 squares.
Make sure to store any uneaten servings in the refrigerator or the dessert will melt.
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I hope you all have a wonderfully delicious 4th of July!
P.S. I am linking this to the Stars & Stripes Party over at Centsational Girl...
Head over to find TONS of inspiration for your 4th of July celebration!
and
Friday's Favorites at Whistlestop Cafe Cooking
4th of July Fun at Somewhat Simple
Saturday Nite Special at Funky Junk Interiors