CRUST:

1 1/2 c. all-purpose flour
3/4 c. firmly packed brown sugar
3/4 c. butter
3/4 c. finely chopped walnuts

FILLING:

1 pt. (2 c.) fresh blueberries
1 (8 oz.) pkg. cream cheese, softened
1 tsp. vanilla
1 (7 oz.) jar marshmallow creme
1 (8 oz.) container frozen whipped topping, thawed
1 1/2 pt. (3 c.) fresh raspberries

GLAZE:

1 1/4 c. sugar
1/4 c. cornstarch
2 c. water
1 (3 oz.) pkg. raspberry flavor gelatin

Heat oven to 325 degrees. 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 butter until coarse crumbs form. Stir in walnuts. Lightly press mixture in ungreased 15x10x1 inch pan. Bake 10-15 minutes at 325 degrees. 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.

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 clean. Remove from heat; stir in gelatin until dissolved. Cool glaze 20-30 minutes or until lukewarm. Carefully spoon glaze over raspberries. Refrigerate about 1 hour until firm. Cut into squares. Store in refrigerator. 25 servings.