|
- 1
- roll (16.5 oz) Pillsbury® refrigerated sugar cookies (or you can use your own fantastic sugar cookie recipe)
- 1 1/2
- cups coarsely crushed pretzels
- 1
- pint (2 cups) blueberries
- 3
- packages (8 oz each) cream cheese, softened
- 1/2
- cup sugar
- 2
- teaspoons vanilla
- 2
- tablespoons grated lemon peel
- 3
- eggs
- Additional 2 cups blueberries for garnish, if desired
- 1Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
- 2In medium bowl, break up cookie dough. Stir or knead in 1 cup of the pretzel crumbs. Press cookie dough evenly in bottom of pan. (If dough is sticky, use floured fingers.) Bake 5 minutes. Place 2 cups blueberries evenly on crust.
- 3In medium bowl, beat cream cheese, sugar, vanilla and lemon peel with electric mixer on medium-high speed about 1 minute or until well blended. Add eggs; beat about 2 minutes or until well blended and creamy. Gently spoon evenly over blueberries.
- 4Bake 27 to 33 minutes or until set at least 2 inches from edge of pan but center still jiggles slightly when moved (it will become firm during refrigeration). Cool 1 hour. Refrigerate about 1 1/2 hours or until chilled and firm. Cut into 8 rows by 3 rows.
- 5Spoon 1 teaspoon of the remaining pretzel crumbs and a few blueberries over each serving.
