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Author Notes: This luscious, creamy dessert has its roots in the ubiquitous cherry cream cheese pie that was a feature of every church pot luck dinner and every post-funeral lunch of my childhood. Lime juice brightens it up, raspberries give it zing, and a patriotic topping theme makes it suitable for the holiday! - Kayb
- 2 8-oz packages cream cheese, room temp
- 2 15-oz. cans condensed milk
- 1/2 cup fresh lime juice
- 2 pints raspberries
- 1 cup blueberries
- 1/2 cup heavy whipping cream
- 1/3 cup plus 2 tbsp. sugar, divided
- 1 1/2 cups vanilla wafer or graham cracker crumbs
- In the bowl of a stand mixer, combine cream cheese and lime juice, and beat until smooth and creamy.
- Add condensed milk in a slow stream while mixer is running. Continue to beat until well blended.
- Add 1 pint of the raspberries. Beat until they're blended in to the filling.
- Mix vanilla wafer crumbs and 1/3 cup sugar with your fingers in the bottom of an 8 x 12 baking dish.
- Melt butter and drizzle over crumbs. Mix with your fingers until combined, and press crumbs into an even layer in bottom of dish.
- Spread filling over the top of crumbs, and smooth out the top. Arrange blueberries to make the flag canton, and use raspberries to make the stripes.
- Beat whipping cream with 2 tbsp. sugar until stiff. Use a pastry bag or a zip-loc with a corner snipped off to pipe "stars" atop the blueberries, and fill in between the raspberry "stripes."
- Chill for at least four hours.
- This recipe was entered in the contest for Your Best Raspberries
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