- 1 1/2 cups flour
- 3/4 cup firmly packed brown sugar
- 3/4 cup margarine or butter
- 3/4 cup finely chopped pecans or walnuts
- 2 cups fresh blueberries
- 1 (8 oz pkg.) cream cheese, room temperature
- 1 teaspoon vanilla
- 1 (7 oz) jar marshmallow creme
- 1 (8 oz) container frozen whipped topping, thawed
- 3 cups fresh raspberries
- 1 1/4 cups sugar
- 1/4 cup cornstarch
- 2 cups water
- 1 (3 oz) pkg raspberry Jell-O
Heat oven to 325° F.
In large bowl, combine flour and brown sugar; mix well. With a fork or pastry blender, cut in butter until coarse crumbs form; stir in chopped pecans or walnuts. Lightly press crumb mixture into an ungreased 15 x 10 x 1 inch jelly roll pan.
Bake at 325° F for 10 to 15 minutes or until light golden brown. Remove from oven and let cool.
Sprinkle blueberries over cooled crust. In large mixing bowl, beat cream cheese and vanilla until light and fluffy. Add marshmallow creme; beat just until blended. Fold in whipped topping', spread over blueberries. Refrigerate for 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. Makes about 2 dozen servings.