by Kayb
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my 116 recipes »
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Kayb's Notes:
Expand2 8-oz packages cream cheese, room temp Ask a question about this ingredient
2 15-oz. cans condensed milk Ask a question about this ingredient
1/2 cup fresh lime juice Ask a question about this ingredient
2 pints raspberries Ask a question about this ingredient
1 cup blueberries Ask a question about this ingredient
1/2 cup heavy whipping cream Ask a question about this ingredient
1/3 cup plus 2 tbsp. sugar, divided Ask a question about this ingredient
1 1/2 cup vanilla wafer or graham cracker crumbs Ask a question about this ingredient
In the bowl of a stand mixer, combine cream cheese and lime juice, and beat until smooth and creamy.
Ask a question about this stepAdd condensed milk in a slow stream while mixer is running. Continue to beat until well blended.
Ask a question about this stepAdd 1 pint of the raspberries. Beat until they're blended in to the filling.
Ask a question about this stepMix vanilla wafer crumbs and 1/3 cup sugar with your fingers in the bottom of an 8 x 12 baking dish.
Ask a question about this stepMelt butter and drizzle over crumbs. Mix with your fingers until combined, and press crumbs into an even layer in bottom of dish.
Ask a question about this stepSpread 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.
Ask a question about this stepBeat 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."
Ask a question about this stepChill for at least four hours.
Ask a question about this stepLove this...happy 4th to you, Kayb and Liz :) PS - my husband just saw this and say OHHHHHHHH!!!!!
Cathy is the author of The Art of Eating In and blogs at Not Eating Out in New York.
I love stuff like this - so sentimental - thanks, Happy July 4th and thumbs up!