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
Ingredients
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2
8-oz packages cream cheese, room temp
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2
15-oz. cans condensed milk
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1/2 cup
fresh lime juice
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2
pints raspberries
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1 cup
blueberries
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1/2 cup
heavy whipping cream
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1/3 cup
plus 2 tbsp. sugar, divided
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1 1/2 cups
vanilla wafer or graham cracker crumbs
Directions
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In the bowl of a stand mixer, combine cream cheese and lime juice, and beat until smooth and creamy.
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Add condensed milk in a slow stream while mixer is running. Continue to beat until well blended.
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Add 1 pint of the raspberries. Beat until they're blended in to the filling.
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Mix vanilla wafer crumbs and 1/3 cup sugar with your fingers in the bottom of an 8 x 12 baking dish.
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Melt butter and drizzle over crumbs. Mix with your fingers until combined, and press crumbs into an even layer in bottom of dish.
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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.
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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."
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Chill for at least four hours.
I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!
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