| flour | 1 1/2 | cups | | brown sugar | 3/4 | cups packed | | butter | 3/4 | cup | | walnuts or pecans | 3/4 | chopped |
| fresh blueberries | 2 | cups | | Cream Cheese | 1 | 8 oz pk |
| vanilla | 1 | tsp | | jar marshmallow cr?me | 1 | 7oz |
| frozen whipped topping | 1 | 8oz container | | fresh raspberries or strawberries | 3 | cups |
| sugar | 1.3 | cups | | cornstarch | 1/4 | cup |
| water | 2 | cups | | raspberry flavor gelatin | 1 | 3oz pkg |
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Directions:
CRUST: Heat oven to 325degree. Lightly spoon flour into measure cup; level off. In large bowl, combine flour & brown sugar: mix well. Using fork or pastry blender, cut in butter until coarse crumbs form. Stir in walnuts or pecans. Lightly press mixture in ungreased 15x10x1-inch baking pan. Bake at 325 degree for 10 to 15 minutes or until light golden brown. Cool.
FILLING: Sprinkle blueberries over cooled crust. In a large bowl, beat cream cheese & 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.
GLAZE; In medium saucepan combine sugar, cornstarch & 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 fridge. 25 servings.
