Description
Creamy white chocolate blueberry lasagna delivers a heavenly dessert experience that blends sweet and tangy flavors. Cool layers of blueberry-infused delight promise a delectable journey you won’t forget.
Ingredients
Scale
Main Ingredients:
Crust:
- 36 Golden Oreo cookies
- 6 tablespoons (88 milliliters) unsalted butter, melted
Cream Cheese Layer:
- 8 ounces (226 grams) cream cheese, softened
- 1/2 cup (113 grams) unsalted butter, softened
- 1 cup powdered sugar
- 1 1/4 cups Cool Whip
- 1 1/4 cups blueberries (fresh or thawed)
Pudding Layer:
- 2 packages (3.9 ounces or 110 grams each) White Chocolate Instant Pudding
- 3 cups (720 milliliters) cold milk
- 2 ounces (57 grams) freeze-dried blueberries, powdered
Topping:
- 1 1/2 cups Cool Whip
- White chocolate bar (for curls)
- 1 1/2 cups white chocolate chips
Instructions
- Pulverize whole Oreo cookies with filling in a food processor until achieving fine, uniform crumbs.
- Combine Oreo crumbs with melted butter, mixing thoroughly to create a cohesive base. Press mixture firmly into a 9 x 13-inch dish, ensuring even coverage. Chill in refrigerator for 15 minutes.
- Using an electric mixer, blend cream cheese, softened butter, and powdered sugar until smooth and creamy. Gently incorporate Cool Whip, creating a light, airy texture.
- Carefully fold thawed and well-drained blueberries into the cream cheese mixture, distributing evenly without crushing the berries.
- Spread the blueberry-infused cream cheese layer atop the chilled Oreo crust, creating a uniform surface.
- Whisk white chocolate instant pudding mix with cold milk for 2-3 minutes until mixture begins to thicken. Incorporate freeze-dried blueberry powder, stirring until fully integrated.
- Carefully spread pudding mixture over the cream cheese layer, ensuring complete and even coverage.
- Top with a generous layer of Cool Whip, creating a smooth finish. Garnish with delicate white chocolate curls or chips for visual appeal.
- Refrigerate for 3-4 hours to allow layers to set and flavors to meld. Serve chilled.
Notes
- Crush Oreo cookies thoroughly to create a fine, even base that holds together perfectly when pressed into the pan.
- Drain blueberries completely to prevent excess moisture from making the filling watery or causing separation.
- Use room temperature cream cheese and butter for smoother, lump-free mixing that ensures a silky texture throughout the dessert.
- Fold blueberries gently to maintain their shape and prevent bleeding color into the white cream cheese mixture, keeping the presentation clean and appetizing.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: Refrigerating
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 385 kcal
- Sugar: 35 g
- Sodium: 140 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 45 mg