 |
Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
|
Ingredients:
8 sheets phyllo dough (14 inches x 9 inches) |
6 tablespoon(s) butter, melted |
2 8-ounce package(s) cream cheese (softened or cubed), softened |
1/2 cup(s) sugar |
1 teaspoon(s) vanilla extract |
2 eggs, lightly beaten |
2 cup(s) fresh or frozen blueberries |
1/2 cup(s) strawberry jelly |
1 cup(s) whipped topping |
sliced fresh strawberries and additional blueberries, optional |
Directions:
1. • Place one phyllo sheet in a greased 9-in. pie plate; brush with butter. Repeat seven times; trim edges. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.)
2. • Bake at 425° for 6-8 minutes or until edges are lightly browned (center will puff up). Cool on a wire rack.
3. • For filling, in a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Fold in blueberries. Spoon into crust.
4. • Bake at 350° for 10 minutes; cover edges with foil to prevent overbrowning. Bake 23-27 minutes longer or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate until chilled.
5. • In a small bowl, beat jelly until smooth; spread over filling. Spread with whipped topping. Garnish with strawberries and additional blueberries if desired. Yield: 6-8 servings.
|
|