| 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 |
| 1. | Heat 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. |
| 2. | Bake 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. |
| 3. | Spread spreadable fruit over partially cooled crust. Sprinkle with blueberries. Pour cream cheese mixture evenly over blueberries, spreading gently to cover. |
| 4. | Bake 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. |
| In step 4, bake 45 to 50 minutes. |
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| This recipe was one of fifteen winners in the 2006 Mix It Up with Betty! Cookie Mix Recipe Contest. More than $10,000 was awarded! |
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| Using a wet, clean knife makes cutting these bars easier. |
Nutrition Information:
260 ( 130); 15g ( 8g, 0g); 70mg; 170mg; 28g ( 1g, 19g); 4g 10%; 0%; 4%; 4% 1/2 ; 1 1/2 ; 0 ; 3 2