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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This recipe uses phyllo dough for the crust. Ingredients:
8 sheets phyllo dough (14 inches by 9 inches) |
6 tablespoons butter, melted |
2 (8 ounce) packages cream cheese, softened |
1/2 cup sugar |
1 teaspoon vanilla extract |
2 eggs, lightly beaten |
2 cups fresh blueberries or 2 cups frozen blueberries |
1/2 cup strawberry jelly |
1 cup whipped topping |
fresh strawberries, sliced (optional) |
fresh blueberries (optional) |
Directions:
1. Place one phyllo sheet in a greased 9-inch pie plate, brush with butter.
2. Repeat seven times, trim edges.
3. Bake at 425 degrees for 6-8 minutes or until edges are lightly browned (center will puff up).
4. Cool on a wire rack.
5. For filling, in small mixing bowl, beat the cream cheese, sugar and vanilla until smooth.
6. Add eggs; beat on low speed just until combined.
7. Fold in blueberries.
8. Spoon into crust.
9. Bake at 350 degrees for 10 minutes, cover edges with foil to prevent over browning.
10. Bake 23-27 minutes longer or until center is almost set.
11. Cool on a wire rack for 1 hour.
12. Refrigerate until chilled.
13. In small mixing bowl, beat jelly until smooth, spread over filling.
14. Spread with whipped topping.
15. Garnish with strawberries and additional blueberries, if desired.
16. NOTE: If using frozen blueberries, do not thaw before adding to batter.
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