Ingredients
8 sheets phyllo dough (14x9 inches)6 tablespoons butter, melted2 packages (8 ounces each) cream cheese, softened1/2 cup sugar1 teaspoon vanilla extract2 large eggs, room temperature, lightly beaten2 cups fresh or frozen blueberries1/2 cup strawberry jelly1 cup whipped toppingSliced fresh strawberries and additional blueberries, optional
Preparation
Place 1 phyllo sheet in a greased 9-in. pie plate; brush with butter. Repeat 7 times; trim edges. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.)
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 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.
Bake at 350° for 10 minutes; cover edges with foil to prevent overbrowning. Bake until center is almost set, 23-27 minutes longer. Cool on a wire rack for 1 hour. Refrigerate until chilled.
In a small bowl, beat jelly until smooth; spread over filling. Spread with whipped topping. Garnish with strawberries and additional blueberries if desired.
