Here is a wonderful summer treat to make ahead and take to those family gatherings, potlucks and BBQ. Make this anytime of the year. Comes together pretty fast and makes a 9×13 pan full of mouth-watering berry flavor deliciousness.
2 1/4 cups graham cracker crumbs
1/3 cup sugar
9 tablespoons unsalted butter
Preheat oven to 350 degrees. Spray a 9 x 13 inch baking dish.
In a medium bowl, combine graham cracker crumbs, sugar and melted butter. Press mixture into bottom of pan. Bake for 7 minutes. Cool completely.
Blueberry sauce and Raspberry sauce
1 cup fresh blueberries
1/4 cup water
3 Tablespoons sugar
1 Tablespoon light corn syrup
3/4 teaspoon cornstarch
In a saucepan stir together blueberries, water, sugar, corn syrup and cornstarch. Bring to a boil over medium heat, stirring occasionally. Reduce heat to low and let mixture cook and thicken for around 5 minutes. Remove from heat and let cool.
Repeat with the raspberry sauce same as you did with the blueberries.
2 (8 ounces) cream cheese, softened
1 1/2 cups confectioners’ sugar
1 cup sour cream
3 cups heavy whipping cream
Using your kitchen aid or mixer add cream cheese and confectioners sugar. Mix until combined.
Add sour cream and mix well.
Add whipping cream. Start off slow and gradually increase speed of mixer until it thickens.
Spread half of cream filling onto prepared crust. drizzle with half the blueberry and raspberry sauce. Top with remaining cream fill.
Spread rest of the blueberry and raspberry sauce on top. Take a knife and swirl into the cream mixture.
Freeze until firm. Let stand 15 minutes to soften and serve immediately. ENJOY!