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Great for 4th of July Celebrations


  • CRUST:
  • 1 1/2 cups flour
  • 3/4 cup brown sugar, firmly packed
  • 3/4 cup butter
  • 3/4 cup pecans, finely chopped
  • 1 pint fresh blueberries
  • 1 8 oz cream cheese
  • 1 teaspoon vanilla
  • 1 jar marshmallow cream
  • 1 8 oz Cool Whip
  • 1 1/2 pints raspberries
  • GLAZE:
  • 1 1/4 cups sugar
  • 1/4 cup cornstarch
  • 2 cups water
  • 1 3 oz raspberry jello


  • Heat oven to 325 degrees. Combine flour and brown sugar in large bowl, cut in margarine until coarse crumbs form. Stir in nuts. Lightly press mixture in ungreased 15x10x1" pan. Bake for 10-15 minutes or until light golden brown. Cool. Sprinkle blueberries over crust. In large bowl, beat cream cheese and vanilla until light and fluffy. Add marshmallow crea, beat just until combined. Fold in cool whip. Spread over blueberries. Refrigerate about 1 hour or until firm. Sprinkle raspberries over tope 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 20-30 minutes or until lukewarm. Carefully spoon glaze over raspberries. Refrigerate about 1 hour or until firm. Cit into squares. Store in refrigerator.

Categories: Jello 
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