I have entire gathering of lasagna dessert formulas on my blog. My Lasagna fixation began with Chocolate Lasagna, than I made Pumpkin Lasagna and Key Lime Pie Lasagna. I thought, "I needed to make it into a blueberry rendition" and that is actually what I did. That is the means by which my White Chocolate Blueberry Lasagna was conceived. Also, it is very astounding, as well.
First layer of this Blueberry White Chocolate Lasagna is blend of pounded Golden Oreo treats (look at this formula for another formula with this fixing!) and softened spread squeezed into base of the skillet. It's astounding no-prepare outside layer and ideal base for each scrumptious treat.
It's trailed by yummy cream cheddar, spread and cool whip blend helped with blueberries. I needed to utilize solidified blueberries in light of the fact that new is still not in season, yet I figure it would be incredible with new berries.
White Chocolate Blueberry Lasagna is impeccable summer dessert formula light, simple and no broiler required!!!
- 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)
- Topping:
- 1 ½ cup Cool Whip
- white chocolate bar to make the curls (or sprinkle with 1 ½ cups white chocolate chips)
- 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, 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!!!
- 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 ½ 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.
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