Extra creamy and with a buttery graham cracker crust—these bars are divine!
Ingredients
Crust:
2 1⁄4 cups graham cracker crumbs
1⁄3 cup sugar
9 tablespoons unsalted butter, melted
1⁄8 teaspoon kosher salt
Blueberry sauce:
1 cup fresh blueberries
1⁄4 cup water
3 tablespoons sugar
1 tablespoon light corn syrup
3⁄4 teaspoon cornstarch
1⁄2 teaspoon lemon zest
Raspberry sauce:
1 cup fresh raspberries
1⁄4 cup water
3 tablespoons sugar
1 tablespoon light corn syrup
1 teaspoon cornstarch
Cream filling:
2 (8-ounce) packages cream cheese, softened
1 1⁄2 cups confectioners’ sugar
1 cup sour cream
3 cups heavy whipping cream
Instructions
Preheat oven to 350°. Line a 13x9-inch baking pan with parchment paper, letting excess extend over edges of pan.
For crust: In a large bowl, toss together graham cracker crumbs, sugar, melted butter, and salt until moistened. Press mixture into bottom of prepared pan. Bake for 7 minutes. Let cool completely on a wire rack.
For blueberry sauce: In a small saucepan, stir together blueberries, 1⁄4 cup water, sugar, corn syrup, and cornstarch. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium-low; cook until mixture begins to thicken and berries begin to burst, 4 to 5 minutes. Remove from heat; stir in zest. Pour into a small bowl; let cool slightly. Cover and refrigerate until chilled, about 1 hour.
For raspberry sauce: In a small saucepan, stir together raspberries, 1⁄4 cup water, sugar, corn syrup, and cornstarch. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium-low; cook until mixture begins to thicken, about 3 minutes. Press through a fine-mesh sieve into a small bowl, discarding solids. Let cool slightly. Cover and refrigerate until chilled, about 1 hour.
For cream filling: In a large bowl, beat cream cheese with a mixer at medium speed until creamy. Add confectioners’ sugar and sour cream. Beat until combined. Add cream; beat at low speed until mixture begins to thicken. Beat at high speed until thickened.
Spread half of cream mixture onto prepared crust; drizzle with blueberry and raspberry sauce. Top with remaining cream filling, swirling with the tip of a knife. Freeze until firm. Let stand before serving until lightly softened, about 15 minutes.
Using parchment as handles, remove from pan, and cut into squares using a knife dipped in warm water.
Recipe by The Ribbon in My Journal - Phyllis Hoffman DePiano at https://www.theribboninmyjournal.com/frozen-summer-sweets-and-sales/