8 sheets phyllo dough (14 x 9 inches)
6 T margarine (melted)
2 – 8 ounce packages cream cheese (softened)
1/2 cup sugar
1 tsp vanilla
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 (optional)
Place on phyllo sheet in greased 9 inch pie plate; brush with margarine. Repeat seven times; trim edges.
Bake at 425 degrees for 6-8 minutes or until edges are lightly browned (center will puff up). Cool on wire rack.
Filling – in small 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 degrees for 10 minutes; cover edges with foil to prevent over browning. Bake 23-27 minutes longer or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate until chilled.
In small bowl, beat jelly until smooth; spread over filling. Spread with whipped topping.
Garnish with strawberries and additional blueberries if desired.
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