Lemon Blueberry Lasagna
Lemon Blueberry Lasagna is an easy, no-bake dessert recipe for a refreshing treat.
American Cuisine
Prep Time
60 min
Total Time
60 min
Servings
12
Ingredients
- 36 pieces Golden Oreo cookies
- 0.5 cup unsalted butter, melted
- 2.25 cups frozen blueberries (thawed)
- 0.25 cup Greek yogurt
- 5 teaspoons gelatine powder
- 0.33 cup cold water
- 16 oz cream cheese, softened
- 1.5 cups powdered sugar
- 1.5 teaspoons vanilla
- 3 cups Cool Whip
- 2 packages lemon instant pudding packages
- 2.5 cups cold milk
- 6 oz white chocolate
Instructions
Ground whole Oreo cookies with the filling in a food processor to make fine crumbs.
Stir together melted butter with Oreo crumbs until evenly moistened, then press into a 9x13-inch dish and freeze.
Dissolve gelatine in cold water and set aside to bloom.
Pulse thawed blueberries and Greek yogurt in a food processor.
Beat cream cheese, vanilla, and powdered sugar until smooth.
Mix in the blueberry puree.
Microwave bloomed gelatine until liquid, then slowly beat into the cream cheese mixture.
Fold in Cool Whip and spread over the prepared crust; freeze for 15-20 minutes.
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