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Red, White, and Blueberry Dessert

Crust

1 1/2 cups flour

3/4 cup brown sugar, packed

3/4 cup margarine

3/4 cup chopped walnuts

Pinch of salt

Preheat oven to 325 degrees. Combine flour and brown sugar. Mix well. Cut in margarine until coarse crumbs firm. Stir in walnuts. Press into a 10x13-inch pan. Bake 10-15 minutes. Cool.

Filling

1 pint fresh blueberries

1 8-ounce package cream cheese, softened

1 teaspoon vanilla

One 7-ounce jar marshmallow creme

1 8-ounce carton whipped topping

1 1/2 pints fresh raspberries

Sprinkle blueberries over crust. Beat cream cheese and vanilla until light and fluffy. Add marshmallow creme. Beat until combined. Fold in whipped topping. Spread over blueberries. Top with raspberries. Refrigerate for 1 hour to set.

Glaze

1 1/4 cups sugar

1/4 teaspoon cornstarch

2 cups water

One 3.4 oz. package raspberry Jell-o

In saucepan combine sugar, cornstarch and water. Cook and stir over medium heat until thickened and becomes clear. Remove from heat. Stir in Jell-o until dissolved. Cool glaze 20-30 minutes. Spoon over raspberries. Refrigerate for 1 hour, until firm. Store in refrigerator.

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