Remove the crust from the freezer and pour half of the cream
over top of the crust in an «S» pattern, leaving some crust uncovered (you want to leave some space for the raspberry cream to fill in the gaps).
Next, spread the blueberry filling evenly
over top of your crust.
Pour filling
over top of the crust, diving evenly.
Once the bar comes out of the oven, spread evenly
over the top of crust.