Reviewed: Jul. 4, 2000

This was my first attempt at a homemade Holiday dessert. I usually have watermelon and ice cream. I opted for something different and boy was this a hit. I had very little difficulty in preparation and the reward was well worth the effort.

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CHEFTONY

Reviewed: Jul. 5, 2001

Very good! I didn't have time for the phyllo so I substituted a ready-made graham cracker crust. I'll make it again soon, though...with the phyllo :)

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STEPHANIE WILLIAMS

Reviewed: Jun. 4, 2002

Looked pretty, but did not care for the taste.

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Ginger118

Reviewed: Jul. 25, 2002

Crust was soggy.... and the blueberry juices drain into the cheese cake and made is soggy, too!

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AMENEOU

Reviewed: Aug. 6, 2002

Once in a great while I add a recipe to my permanent collection. This is one of them. What a fantastic recipe. Very delicious and quite simple to make even though it can appear intimidating. Don't make it with anything but the phyllo dough crust - it's part of what makes this a stunning dessert. Come to my house every July 4th - this will be on the menu!

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MAID OF THE CAPE

Reviewed: Jul. 2, 2003

Yummy!!!

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mb1028

Reviewed: Jul. 5, 2003

Very tasty. My husband said, “This is a better than deserts you get at restaurants”

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SACOLDAG

Reviewed: Jul. 5, 2003

This was so easy and so tasty! I didn't have time to let the phyllo dough thaw, so I used a pre-made graham cracker crust instead and it turned out just fine. The hardest part was making the star on top of the pie!

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Reviewer:

SUSIE MCK

Reviewed: Jul. 7, 2003

What a beautiful, easy, delicious dessert for our Fourth of July gathering. Thank you!

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Reviewer:

Wintermom

Cooking Level: Expert

Home Town: Wauwatosa, Wisconsin, USA

Living In: Madison, Wisconsin, USA

Reviewed: Jul. 11, 2003

I needed a very special birthday cake for the 4th of July. Doubling the recipe and baking in a deep springform pan, I outlined a large star in blueberries, then stacked slices of strawberries in the center, topped with jelly. Baking time was increased to one hour, definitely put tinfoil cap around crust when baking that last hour. I think this recipe will become a July 4th tradition!

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