I have tried to limit the times I label a culinary adventure as a "best EVER" but sometimes I just cannot help myself. The recipe that I am about to provide you, however, is truly at the top of my list. When I say that it is my most favorite dessert EVER, I mean that nothing can top it (besides my birthday angel food cake- Nido style, which also ties in first). We had our Nido family Memorial day celebration yesterday and I was lucky enough to sneak TWO helpings! My mom has been making this since 1992 and we are only treated to this twice a year-on the red, white and blue holidays. The patriotic colors in the dessert are perfect for Memorial Day and 4th of July cookouts! The sweet and salty mix is the perfecet flavor combination and is like eating heaven straight off of a plate. Dessert is the grande finale of a meal and nothing gets me more excited than this. The technical name for this dessert is "Cherry Blueberry Dessert Squares" but that sounds so plain to me. I have tried to dig into my creative self and come up with something scrumptious and exotic sounding but I can't even put a proper title on these treats because they are THAT good. I love this dessert so much. From the sidewalks to the sky and back down again. I can't even think of any more wordy ways to properly describe its perfection. Just make it and eat it. Trust me. The only word that seems even remotely fitting I learned from Mary Poppins; Supercalifragilisticexpialidocious. And even that isn't enough.
Cherry Blueberry Dessert Squares
(Pillsbury's Picnics & Potlucks, June 1992)
1 1/2 cups finely crushed pretzels**
2 tablespoons sugar
3/4 cup margarine or butter, melted
8 oz.) pkg. cream cheese, softened
1/2 cup sugar
1 (4oz.) conatiner (1 1/2 cups) whipped topping
1 (3oz.) pkg. black raspberry JELL-O
1 cup boiling water
1/2 cup cold water
1 (16 oz.) pkg frozen blueberries
1 (21oz.) can cherry fruit filling
15 miniature pretzel twists (to garnish)
Heat oven to 350 degrees. In medium bowl, combine 1 1/2 cups pretzels, 2 tablespoons sugar and margarine, mix well. Press in botton of ungreased 13x9-inch pan. Bake at 350 degrees for 10 minutes, cool.
In large bowl, beat cream cheese and 1/2 cup sugar until well blended; fold in whipped topping. Spread evenly over coked crust. Cover; refridgerate 30 minutes.
In medium bowl, dissolve JELL-O in boiling water. Stir in cold water and frozen blueberries until mixture is partially set. (If necessary, chill until partially set.) Spoon gelatin mixture over cream cheese filling. Cover; refridgerate about 1 hour until set.
Carefully spoon cherry pie filling evenly over blueberry mixture. Store in refridgerator. Garnish each serving with a pretzel twist just before serving.
**Pretzels can be crushed in a food processor bowl with metal blade.