1 1/2 cups flour
3/4 cup firmly packed brown sugar
3/4 cup margarine or butter
3/4 cup finely chopped walnuts
1 pint (2 cups) fresh blueberries
8 oz pkg. cream cheese, softened
1 teaspoon vanilla
7 oz jar marshmallow creme
8 oz container frozen whipped topping, thawed
1 1/2 pints (3 cups) fresh raspberries
1 1/4 cups sugar
1/4 cup cornstarch
2 cups water
3 oz pkg raspberry jell-o
Heat oven to 325F. Lightly spoon flour into measuring cup; level
off. In large bowl, combine flour and brown sugar; mix well.
Using fork or pastry blender, cut in margarine until coarse crumbs
form. Stir in walnuts. Lightly press mixture in ungreased 15x10x1
inch jelly roll pan. Bake at 325F for 10 to 15 minutes or until
light golden brown. Cool.
Sprinkle blueberries over cooled crust. In 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 1 hour until firm. Cut into squares. Store in
refrigerator. 25 servings.