Lemon Blueberry Lasagna Dessert (Print Version)
# Ingredients:
→ Oreo Crust
01 -
36 Golden Oreo cookies
02 -
1/2 cup unsalted butter, melted
→ Blueberry Cheesecake Layer
03 -
2 1/4 cups frozen blueberries, thawed
04 -
1/4 cup Greek yogurt (blueberry or plain)
05 -
5 teaspoons gelatine powder (2x7g envelopes)
06 -
1/3 cup cold water
07 -
16 oz. cream cheese, softened
08 -
1 1/2 cups powdered sugar
09 -
1 1/2 teaspoons vanilla extract
10 -
2 cups Cool Whip
→ Lemon Pudding Layer
11 -
2 (3.4 oz.) packages lemon instant pudding mix
12 -
2 1/2 cups cold milk
13 -
1 cup Cool Whip
→ Topping
14 -
2 1/2–3 cups Cool Whip
15 -
6 oz. white chocolate bar or block, for curls
# Instructions:
01 -
In a food processor, grind the whole Oreo cookies, including the filling, into fine crumbs. In a bowl, mix the crumbs with 1/2 cup melted butter until evenly moistened. Press the mixture firmly into the bottom of a 9 x 13-inch deep dish and place it in the freezer to firm up while making the next layer.
02 -
Dissolve gelatine in 1/3 cup cold water and let it bloom. Process thawed blueberries (with their liquid) and Greek yogurt in a food processor until smooth. Beat softened cream cheese in a large bowl until creamy, then mix in vanilla extract and powdered sugar. Add the blueberry mixture, mixing well. Microwave the gelatine until dissolved, then slowly pour it into the cream cheese mixture while mixing at medium speed. Fold in Cool Whip until evenly combined. Spread the mixture evenly over the chilled crust and freeze for 15-20 minutes.
03 -
In a mixing bowl, whisk the lemon instant pudding mix with 2 1/2 cups cold milk until smooth. Fold in 1 cup Cool Whip until evenly combined. Spread the mixture over the chilled blueberry cheesecake layer and freeze for 5-10 minutes.
04 -
Spread 2 1/2–3 cups Cool Whip evenly over the pudding layer. Place the dish in the refrigerator to chill for at least 4 hours, preferably overnight. To make white chocolate curls, use a vegetable peeler along the surface of a room-temperature chocolate bar. Sprinkle the curls over the top before serving.
05 -
Store the prepared dish covered in the refrigerator for up to 5-6 days.
# Notes:
01 -
You can substitute thawed Cool Whip with homemade whipped cream by beating 3 cups chilled heavy cream with 2 teaspoons vanilla and sugar to taste, until stiff peaks form.
02 -
Using frozen blueberries ensures a vibrant purple color for the cheesecake layer. Fresh blueberries may result in a grayish hue.