Cost to make this recipe $16.74

Crust:
2 cups all-purpose flour
3/4 cup margarine, melted
1/3 cup powder sugar
1/8 cup brown sugar
1/4 tsp. salt
Jam:
1 (14 oz.) strawberry jam, divided
1 (14 oz.) raspberry jam, divided
Filling:
1 (8 oz.) cream cheese, divided
1 cup strawberry & raspberry jam, divided
4 Tbsp. skim milk, divided
1 cup mini marshmallows, divided
Topping:
Remaining strawberry & raspberry jams
1 (8 oz.) cool whip
4 drops red food coloring

2 cup s all-purpose flour 3/4 cup margarine, melted 1/3 cup powder sugar 1/8 cup brown sugar 1/4 tsp salt 1 (14 oz.) strawberry jam, divided 1 (14 oz.) raspberry jam, divided 1 (8 oz.) cream cheese, divided 1 cup strawberry & raspberry jam, divided 4 Tbsp skim milk, divided 1 cup mini marshmallows, divided 1 (8 oz.) cool whip 4 drops red food coloring

Crust: Mix flour, margarine, powder, brown sugar & salt together.

Pour into a 13 x 9 x 2 inch baking pan. Bake at 350 degrees for 10 minutes.

Cool completely.

Jam: Spread 1/2 of jar strawberry one side and raspberry jam on the other side of the crust. I used a banana as the divider.

Filling: Beat 4 oz. cream cheese, 1/2 cup strawberry jam, 2 Tbsp. milk & 1/2 cup ch

Do the same with the raspberries.

Spread over the jam layer.

Topping: Pour remaining jams together, cool whip and red coloring.

Beat the ingredients together and spread the cool whip mixture over the filling layers.

Decorate.