Red, White and Blueberry Dessert Squares

Create the perfect layered dessert for your 4th of July gathering with these cookie squares topped with blueberries, raspberries and cream. A sweet glaze keeps everything firm and easily cut into squares for a crowd.

Ingredients

1 1/2 cup flour
3/4 cup firmly packed brown sugar
3/4 cup margarine or butter
3/4 cup finely chopped walnuts
2 cups fresh blueberries
8 ounces package cream cheese, softened
1 teaspoon vanilla
7 ounces jar marshmallow creme
8 ounces container frozen whipped topping, thawed
3 cups fresh raspberries
1 1/4 cup sugar
1/4 cup cornstarch
2 cups water
3 ounces pkg raspberry jell-o

Instructions

Heat oven to 325 degrees F.
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 jelly roll pan.
Bake at 325 degrees F 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.