Hello everybody, it’s John, welcome to my recipe site. Today, we’re going to make a distinctive dish, red, white and blueberry squares. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Red, White and Blueberry Squares is one of the most favored of current trending foods in the world. It’s simple, it is quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Red, White and Blueberry Squares is something which I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have red, white and blueberry squares using 17 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Red, White and Blueberry Squares:
- Make ready 1 CRUST
- Prepare 1 1/2 cup flour
- Make ready 3/4 cup Packed brown sugar
- Make ready 3/4 cup butter
- Take 3/4 cup Finely chopped walnuts
- Take 1 FILLING
- Make ready 2 cup Fresh blueberries
- Get 1 (8oz.) package cream cheese, softened
- Take 1 tsp vanilla
- Take 1 (7oz.) jar marshmallow creme
- Get 1 (8oz.) whipped topping
- Take 2 cup Fresh raspberries
- Make ready 1 GLAZE
- Make ready 1 1/4 cup sugar
- Prepare 1/4 cup corn starch
- Get 2 cup water
- Take 1 (3oz.) package raspberry flavored gelatin
Instructions to make Red, White and Blueberry Squares:
- Heat oven to 325
- In large bowl combine flour and brown sugar; mix well. Using fork, cut in margarine until course crumbs form. Stir in walnuts lightly press mixture in ungreased 15x10x1 inch baking pan. Bake for 15 to 20 mins or until golden brown. Cool
- Sprinkle blueberries over cooled crust.
- In a 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 one hour until firm.
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