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Chocolate Blueberry Lasagna
ingredients
+For crust:
- thirty six Golden Oreo Cookies (Whole Biscuits With Filling)
- six tablespoons melted unsalted butter
+Cream cheese layer:
- half cup soft unsalted butter
- one cup powdered sugar
- eight oz. cream cheese
- one half cups cold whisk
- one to fourteen cups of fresh or thawed blueberries (I used fourteen cups of frozen blueberries)
+For the pudding layer:
- two – 3.9 ounces instant white chocolate pudding
- three cups cold milk
- two oz. Freeze-dried Blueberries – Powder (Put blueberries in a food processor to make the powder)
+Topping:
- one half cups cold whisk
- A piece of white chocolate to make curls (or sprinkle with 1 cup of white chocolate chips)
Directions:
In food processor, crushing whole Oreo cookies with filling to get small crumbs.
Combine Oreo crumbs with six 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 half 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 three 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 one half cups of cold whisk on top.
Top with white chocolate, shavings, or sprinkle white chocolate chips.
Put it in the fridge for at least three to four hours before serving.
Enjoy !