How to Make Perfect Red, White and Blueberry Squares

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Red, White and Blueberry Squares. To make the crust, combine flour, sugar, oats and salt in a small bowl. Red, White, and Blueberry Squares Print This recipe is awesome! I didn't expect to like it because of the marshmallow creme, but I loved it!

Red, White and Blueberry Squares These squares have an extra helping of gooey, buttery marshmallow, so they are chewy. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour and brown sugar; mix well. You can have Red, White and Blueberry Squares using 17 ingredients and 6 steps. Here is how you cook that.

Ingredients of Red, White and Blueberry Squares

  1. Prepare of CRUST.
  2. It's of flour.
  3. Prepare of Packed brown sugar.
  4. It's of butter.
  5. Prepare of Finely chopped walnuts.
  6. Prepare of FILLING.
  7. It's of Fresh blueberries.
  8. Prepare of (8oz.) package cream cheese, softened.
  9. Prepare of vanilla.
  10. It's of (7oz.) jar marshmallow creme.
  11. You need of (8oz.) whipped topping.
  12. It's of Fresh raspberries.
  13. You need of GLAZE.
  14. You need of sugar.
  15. Prepare of corn starch.
  16. Prepare of water.
  17. You need of (3oz.) package raspberry flavored gelatin.

Using fork or pastry blender, cut in butter until coarse crumbs form. Remove from heat; add cereal and freeze-dried berries, and stir to combine. Gently unfold onto lightly floured surface. Place crust in Deep Dish Pie Plate, pressing dough into bottom and up sides.

Red, White and Blueberry Squares instructions

  1. Heat oven to 325.
  2. 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.
  3. Sprinkle blueberries over cooled crust..
  4. 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.
  5. Sprinkle raspberries over top of cheese mixture..
  6. 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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