Red, White and Blueberry Dessert

Crust:

1-1/2 cups unbleached flour

3/4 cup brown sugar

3/4 cup margarine or butter

3/4 cup walnuts, finely chopped

Filling:

2 cups fresh blueberries

8 ounce cream cheese, softened

1 teaspoon vanilla

One 7-ounce jar marshmallow cream

One 8-ounce container whipped topping

3 cups fresh raspberries

Glaze:

1-1/4 cups sugar

1/4 cup corn starch

2 cups water

One 30 ounce package raspberry Jell-O

Preheat oven to 325F. Lightly spoon flour into measuring cup; level off. In large bowl combine the flour and brown sugar; mix well. Using fork or pastry blender, cut in margarine until coarse crumbs form. Stir in walnuts Lightly press mixture into ungreased 15 x 10 x 1 inch pan. Bake 10-15 minutes. Cool. Sprinkle blueberries over cooled crust. In large bowl, beat cream cheese and vanilla until light and fluffy. Add marshmallow cream. Beat just until combined. Fold in whipped topping. Spread over blueberries. Refrigerate about one hour. 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 30 minutes. Carefully spoon glaze over raspberries. Refrigerate 1 hour.

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Cajun Country -- New Iberia, Louisiana