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White Chocolate Blueberry Lasagna

For the Crust:
 36 Golden Oreo cookies (whole cookies with filling)
 6 tbsp unsalted butter-melted
For the Cream Cheese Layer:
 8 oz cream cheese-softened
 ½ cup unsalted butter-softened
 1 cup powdered sugar
 1 ¼ cups Cool Whip
 1 to 1 1/2 cup fresh Witten's blueberries
For the 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)
For the Topping:
 1 ½ cups Cool Whip
 White chocolate bar to make the curls (or sprinkle with 1 1/2 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.


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.