This is a recipe I use to make a lot back in the day when Chelsie was the Jr. Queen for our city of Blaine, MN.
She went on to become the 1996Minneapolis Aquatennial Jr. Queen and is the only little Queen to ever represent Blaine in the 50 + year history of the Aquatennial.
With over 200 plus appearances each year it has greatly influenced her to this day. Best of all, we had a wonderful time together as a family and have such great memories with all of the families that we traveled with! Best of all, we are all highly experienced at catching candy at parades…. and by the way, did I mention this is her Daddy’s favorite desert?!!
Preheat oven to 325 degree’s
1 1/2 cups flour
3/4 cup brown sugar
3/4 cup butter
3/4 cup chopped walnuts
1 1/2 pints (3 cups) fresh blueberries
1 – 8 oz. package 1/3 less fat cream cheese, softened
1 teaspoon vanilla
1 – 7 oz. jar marshmallow creme
1 – 8 oz. container lite cool whip, thawed
1 1/2 pints (3 cups) fresh raspberries
1 1/4 cup sugar
1/4 cup cornstarch
2 cups water
1 – 3 oz. package raspberry flavor gelatin
Crust- Combine flour and brown sugar in large bowl, mix well. Cut in butter with pastry blender until course crumbs form, stir in walnuts. Lightly press mixture in an ungreased 10 x 15 pan. Bake 10 – 15 minutes or until golden brown. Cool.
In a large bowl, beat cream cheese and vanilla until fluffy. Add marshmallow creme; beat just until combined. Fold in whipped topping. Spread over cooled crust. Sprinkles blueberries over cream cheese layer- gently press berries into mixture. Refrigerate about 1 hour or until firm. Make glaze while waiting.
In a medium saucepan, combine white sugar, cornstarch and water; mix well. Cook and stir over medium heat until mixture thickens and becomes clear. Remove from heat and stir in gelatin until dissolved. Cool glaze 20 – 30 minutes tip lukewarm.
Sprinkle raspberries over top of cream cheese mixture. Spoon cooled glaze over raspberries. Refrigerate about 1 hour until firm. Cut into squares. Top with whipped cream if desired.