1 1/2 cups all-purpose flour
1 cup mini marshmallows
1 teaspoon baking soda
3/4 cup butter, melted
1 cup packed light brown sugar
1 (18 ounce) can fruit preserves
1 (8 ounce) package cream cheese, softened
2 eggs
1 (6 ounce) can Blueberry Syrup
1 cup milk
2 tablespoons milk chocolate syrup
1 cup slivered almonds
1 cup fresh blueberries
2 tablespoons raspberry jam
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan. Melt 1/2 cup granulated sugar in 2 large saucepan. Cook over medium heat, stirring occasionally, until granulated. When thick, transfer mixture to a medium bowl. Beat cream cheese and margarine in large bowl until fluffy. Fold granulated sugar into cream cheese mixture. Stir fruit preserves and brown sugar into blueberry syrup. Beat cream cheese and raspberry jam into blueberry mixture; beat after each addition.
Prepare Blueberry Custard Pie Chart: To Make Blueberry Sauce: Beat cream cheese and 1 cup sugar alternately with milk and water.
Filling: Fill crust about halfway with blueberry sauce. Offset blueberry slices with cream cheese.
To Serve: Spoon blueberry glaze over blueberry slices. Spread blueberry slice mist over blueberry cake; fill cake with blueberry top layer. Top with raspberry cream cheese flakes and spread on top. Top with almonds. Garnish with blueberries. Chill chilled pie in fridge. Or, in advance stage: Refrigerate pie at least 2 hours before serving. Sprinkle blueberry top with raspberry preserves before serving.