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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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well looky here this is made with phyllo dough yummm hope you enjoy it . i did. Ingredients:
8- sheets phyllo dough (14 inches x 9 inches) |
6- tablespoons butter, melted |
2 -packages (8 ounces each) cream cheese, softened |
1/2- cup sugar |
1- teaspoon vanilla extract |
2- eggs, lightly beaten |
2- cups fresh or frozen blueberries |
1/2- cup strawberry jelly |
1- cup whipped topping |
sliced fresh strawberries and additional blueberries |
Directions:
1. Place one phyllo sheet in a greased 9-in. pie plate; brush with butter.
2. Repeat seven times; trim edges. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.)
3. Bake at 425° for 6-8 minutes or until edges are lightly browned (center will puff up).
4. Cool on a wire rack.
5. For filling, in a small 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° for 10 minutes; cover edges with foil to prevent overbrowning.
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 a small bowl, beat jelly until smooth; spread over filling.
14. Spread with whipped topping.
15. Garnish with strawberries and additional blueberries if desired. Yield: 6-8 servings.
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