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Categories:
phyllo butter cream cheese sugar vanilla eggs fresh blueberries strawberry jelly fresh strawberries additional blueberries
Viewed: 24 - Published at: 6 years agoIngredients
- 8 sheets phyllo dough (14 inches x 9 inches)
- 6 tablespoons butter, melted
- 2 (8 ounce) packages cream cheese, softened
- 12 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs, lightly beaten
- 2 cups fresh blueberries or 2 cups frozen blueberries
- 12 cup strawberry jelly
- 1 cup Cool Whip
- sliced fresh strawberries (optional)
- additional blueberries (optional)
Method
- Place one phyllo sheet in a greased 9-in.
- pie plate; brush with butter.
- Repeat seven times; trim edges.
- Bake at 425 for 6-8 minutes or until edges are lightly browned (center will puff up).
- Cool on a wire rack.
- For filling, in a small mixing 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.
- 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.
- In a small mixing bowl, beat jelly until smooth; spread over filling.
- Spread with whipped topping.
- Garnish with strawberries and additional blueberries if desired.
