White Chocolate Blueberry Lasagna - Bestrecipe005

White Chocolate Blueberry Lasagna – Bestrecipe005


For the Crust:

  • 36 Golden Oreo cookies ( whole cookies with filling )
  • 6 tablespoon unsalted butter-melted

Cream Cheese Layer:

  • 1/2 cup unsalted butter-softened
  • 1 cup powdered sugar
  • 8 oz. cream cheese-softened
  • 1 ¼ cup Cool Whip
  • 1 to 1 ½ cup blueberries fresh or thawed (I
    used 1 ¼ cup frozen wild blueberries)

For Pudding Layer:

  • 2 – 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)


  • 1 ½ cup Cool Whip
  • white chocolate bar to make the curls (or sprinkle with 1 ½
    cups white chocolate chips)


  1. In a food processor ground whole Oreo cookies with the
    filling to get fine crumbs.
  2. 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.
  3. In a bowl mix together cream cheese, ½ cup softened butter
    and powdered sugar and beat well. Mix in 1 ¼ cup Cool Whip. Fold in
    blueberries. NOTES: If you use frozen blueberries you must thaw them first and
    rinse with water if you don’t want to get dark purple color for your filling
    than drained them well at several layer of paper towel!!!
  4. Spread the mixture over the crust.
  5. 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.
  6. Spread 1 ½ cups Cool Whip on top.
  7. Top with white chocolate curls or shavings or sprinkle white
    chocolate chips.
  8. Refrigerate at least 3-4 hours before serving.

Base Recipe adapted from this SITE

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