Ingredients
- 1
- pouch (1 lb 1.5 oz) Betty Crocker™ oatmeal cookie mix
- 1/2
- cup butter or margarine, softened
- 1
- egg
- 3
- packages (8 oz each) cream cheese, softened
- 3/4
- cup sugar
- 1/2
- cup whipping cream
- 3
- eggs
- 1
- jar (10 oz) blueberry spreadable fruit
- 1 1/2
- cups fresh or frozen (thawed and drained) whole blueberries
Directions
- 1Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, beat cookie mix, butter and egg with electric mixer on low speed until soft dough forms. Press in bottom of pan.
- 2Bake 15 minutes. Cool 10 minutes. Meanwhile, in another large bowl, beat cream cheese and sugar with mixer on medium speed until fluffy. Add whipping cream and eggs; beat on low speed until well blended.
- 3Spread spreadable fruit over partially cooled crust. Sprinkle with blueberries. Pour cream cheese mixture evenly over blueberries, spreading gently to cover.
- 4Bake 40 to 45 minutes or until center is set. Cool 30 minutes. Refrigerate at least 2 hours. For bars, cut into 7 rows by 4 rows. Store covered in refrigerator.
(http://www.bettycrocker.com/- )
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