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WHITE CHOCOLATE BLUEBERRY LASAGNA

Ingredients :

For the Crust:
36 Golden Oreo cookies ( whole cookies with filling )
6 tablespoon unsalted butter-melted
For Cream Cheese Layer:
8 oz. cream cheese-softened
1/2 cup unsalted butter softened
1 cup powdered sugar
1 ยผ cup Cool Whip
1 to 1 ยฝ cup blueberries fresh or thawed (I used 1 ยผ cup frozen wild blueberries)

For Pudding Layer:
2 โ€“ 3.9-ounce packages White Chocolate Instant Pudding
3 cups cold milk
2 oz. freeze-dried blueberries- powder (pulse blueberries in a food processor to make the powder)

For Topping:
1 ยฝ cup Cool Whip
white chocolate bar to make the curls (or sprinkle with 1 ยฝ cups white chocolate chips)

How to make it :

In a food processor ground whole Oreo cookies with the filling to get fine crumbs. Combine Oreo crumbs with 6 tablespoons melted butter and stir until evenly moistened. Press the mixture into the bottom of 9 x 13-inch dish. Set in the fridge to firm while making the filling. In a bowl mix together cream cheese, ยฝ cup softened butter and powdered sugar and beat well. Mix in 1 ยผ cup Cool Whip. Fold in blueberries. NOTES: If you use frozen blueberries you must thaw them first and rinse with water if you donโ€™t want to get dark purple color for your filling than drained them well at several layers of paper towel!!! Spread the mixture over the crust. In a medium bowl combine white chocolate instant pudding with 3 cups cold milk. Whisk for a few minutes until the pudding starts to thicken and mix in pulverized freeze-dried blueberries. Spread over cream cheese layer. Set in the fridge to firm. Spread 1 ยฝ cups Cool Whip on top. Top with white chocolate curls or shavings or sprinkle white chocolate chips. Refrigerate at least 3-4 hours before serving.

Enjoy!

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