Red, White and Blueberry Dessert Squares
rec.food.baking/amY (1999)
Source: Pillsbury
Makes 25 servings

If you want to do the cheesy red white and blue thing *and* have a supertasty dessert, I got this from a Pillsbury Classic Cookbook. It's worth the work it takes!

CRUST:
1 1/2 cups flour
3/4 cup firmly packed brown sugar
3/4 cup margarine or butter
3/4 cup finely chopped walnuts

FILLING:
1 pint (2 cups) fresh blueberries
1 (8 oz) pkg. cream cheese, softened
1 teaspoon vanilla
1 (7 oz) jar marshmallow creme
1 (8 oz) container frozen whipped topping, thawed
1 1/2 pints (3 cups) fresh raspberries

GLAZE:
1 1/4 cups sugar
1/4 cup cornstarch
2 cups water
1 (3 oz) pkg raspberry jell-o

Heat oven to 325F. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour and brown sugar; mix well. Using fork or pastry blender, cut in margarine until coarse crumbs form. Stir in walnuts. Lightly press mixture in ungreased 15x10x1 inch baking pan (a jelly roll pan. If yours is warped and old, consider buying a new one. a crooked pan will make this recipe difficult). Bake at 325F for 10 to 15 minutes or until light golden brown. Cool.

Sprinkle blueberries over cooled crust. In large bowl, beat cream cheese and vanilla until light and fluffy. Add marshmallow creme; beat just until combined. fold in whipped topping. Spread over blueberries. Refrigerate about 1 hour or until firm.

Sprinkle raspberries over top of cheese mixture. 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; stir in gelatin until dissolved. Cool glaze 20 to 30 minutes or until lukewarm. Carefully spoon glaze over raspberries. Refrigerate about 1 hour until firm. Cut into squares. Store in refrigerator.