Easiest Way to Cook Delicious Red, White and Blueberry Squares

Red, White and Blueberry Squares. Skip to Red, White and Blueberry Cheesecake Squares content. Add eggs, one at a time, until smooth. Stir in half & half, vanilla and almond.

I take the traditional angel food cake toppings of berries and whipped cream and layer them in a trifle. In large bowl, beat cream cheese and vanilla until light and fluffy. Add marshmallow creme; beat just until combined. You can cook Red, White and Blueberry Squares using 17 ingredients and 6 steps. Here is how you cook that.

Ingredients of Red, White and Blueberry Squares

Prepare of CRUST.
It's of flour.
Prepare of Packed brown sugar.
Prepare of butter.
Prepare of Finely chopped walnuts.
It's of FILLING.
You need of Fresh blueberries.
Prepare of (8oz.) package cream cheese, softened.
It's of vanilla.
It's of (7oz.) jar marshmallow creme.
Prepare of (8oz.) whipped topping.
You need of Fresh raspberries.
Prepare of GLAZE.
Prepare of sugar.
It's of corn starch.
Prepare of water.
Prepare of (3oz.) package raspberry flavored gelatin.

Place blueberries in a square in the corner, and arrange sliced strawberries as stripes to make an American flag. All Reviews for Red, White and Blue Strawberry Shortcake. This recipe for Red White and Blueberry Cheesecake Bars is light and delicious. Let me begin to describe these Red White and Blueberry Cheesecake Bars for you.

Red, White and Blueberry Squares instructions

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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