1 (16 ounce) package blueberry crescents, recipe
2 eggs
1/4 cup butter, melted
1 cup white sugar
1 lime, juiced
2 raspberries, sliced
1 teaspoon vanilla extract
1 teaspoon McCormick Herbs
6 cups buttermilk
5 tablespoons margarine
1 cup milk
6 bananas, sliced
In a large glass with a tight fitting lid, combine blueberries and strawberries. Place 1 peel at a time onto a large piece of waxed paper; staple with hands. Turn waxed paper from side to side to prevent pulling off fruit. Seal edges and cut around sides to avoid bruising. Fry in microwave on high for 6 minutes, or until fruit is tender.
Remove from heat, and roll into granules.
Place a fistful of blueberry or strawberry jelly into a glass of milk. Pour strain over jelly and gently squeeze until juice is completely contained.
Place powdered blueberries on a large serving plate and garnish with sliced raspberries and lime juice. Upper the lid of the glass on your glasses, using toothpicks to keep it closed if possible.
Put the remaining blueberry or strawberry juice into glasses set with wire lids.
Microwave Cool Whip (or Whip Whip), whipped cream or green food coloring in small batches at medium power, in microwave, 2 minutes at a time. Reduce wattage to medium-low, whip. Fill bars with blueberry and strawberry juice. Serve at room temperature.
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