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Chocolate Blueberry Lasagna

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+For crust:
°36 Golden Oreo Cookies (Whole Biscuits With Filling)
°6 tablespoons melted unsalted butter
+Cream cheese layer:
°1/2 cup soft unsalted butter
°1 cup powdered sugar
°8 oz. cream cheese
°1 1/2 cups cold whisk
°1 to 14 cups of fresh or thawed blueberries (I used 14 cups of frozen blueberries)
+For the pudding layer:
°2 – 3.9 ounces instant white chocolate pudding
°3 cups cold milk
°2 oz. Freeze-dried Blueberries – Powder (Put blueberries in a food processor to make the powder)
°1 1/2 cups cold whisk
°A piece of white chocolate to make curls (or sprinkle with 1 cup of white chocolate chips)
In  food processor, crushing whole Oreo cookies with filling to get small crumbs.
Combine Oreo crumbs with 6 tsp of butter and stir to combined. Pressure mixture to bottom of 9″ x 13″ dish. Place in the refrigerator to firm up while making the filling.
In a bowl, mix the cream cheese with ½ cup of softened butter and powdered sugar and mix well. Combine in 1 1 cup cold whisk. Fold in blueberries. Notes: If you are using frozen blueberries, they should first thaw and rinse with water if you don’t want the filling to get a dark purple color instead of draining it well in several layers of tissue paper!!!
Spreading mix on crust.
In a medium bowl, combine white chocolate pudding with 3 cups of cold milk. Whisk for a few minutes until the pudding begins to thicken and blend into the crushed dried blueberries. Spread over the cheese layer. Put it in the fridge until it hardens.
Distribute 1 1/2 cups of cold whisk on top.
Top with white chocolate, shavings, or sprinkle white chocolate chips.
Put it in the fridge for at least 3-4 hours before serving.
Enjoy !