Red, White, and Blueberry Squares

Red, White, and Blueberry Squares
This recipe is awesome! I didn't expect to like it because of the marshmallow creme, but I loved it!
  • Crust:
  • 1½ c flour
  • ¾ c packed brown sugar
  • ¾ c margarine or butter
  • ¾ c finely chopped pecans or walnuts
  • --
  • Filling:
  • 2 c fresh blueberries
  • 1-8 oz. package cream cheese, room temp.
  • 1 t vanilla
  • 1-7 oz. jar marshmallow creme
  • 1-8 oz. container frozen whipped topping, thawed
  • 3 c fresh red raspberries
  • --
  • Glaze:
  • 1¼ c sugar
  • ¼ c cornstarch
  • 2 c water
  • 1-3 oz. package raspberry Jell-O
  1. Heat oven to 325 degrees.
  2. In large bowl, combine flour and brown sugar; mix well.
  3. With a fork or pastry blender, cut in butter until coarse crumbs form.
  4. Stir in chopped nuts.
  5. Lightly press crumb mixture into an ungreased 15x10x1 jelly roll pan.
  6. Bake at 325 for 10 to 15 minutes or until light golden brown.
  7. Remove from oven and cool.
  8. Sprinkle blueberries over cooled crust.
  9. In large mixing bowl, beat cream cheese and vanilla until light and fluffy.
  10. Add marshmallow creme; beat just until blended.
  11. Fold in whipped topping and spread over blueberries.
  12. Refrigerate for at least one hour.
  13. Sprinkle raspberries over top of cheese mixture.
  14. In medium saucepan, combine sugar, cornstarch, and water; mix well.
  15. Cook and stir over medium heat until mixture thickens and becomes clear (Karen's note: When I made it, it never actually became clear - just nice and thick).
  16. Remove from heat and stir in Jell-O.
  17. Let glaze cool 20-30 minutes and carefully spoon over raspberries.
  18. Refrigerate for 1 hour and then cut into squares. Store in refrigerator.