Lemon-Blueberry dessert

By barbsjustagirl

Ingredients

• What You Need!
• 40 low-fat NILLA Wafers, crushed (about 1-1/2 cups)
• 1 cup plus 3 Tbsp. sugar, divided
• 3 Tbsp. butter or margarine, melted
• 4 pkg. (8 oz. each) low-fat PHILADELPHIA Cream Cheese, softened
• 2 Tbsp. flour
• 1 cup fat-free BREAKSTONE'S or KNUDSEN Sour Cream
• 4 eggs
• 1 pkg. (3.4 oz.) sugar-free, fat-free JELL-O Lemon Flavor Instant Pudding
• 1 pkg. (16 oz.) frozen blueberries, thawed, drained and divided
• 2 cups thawed non-fat COOL WHIP Whipped Topping

Details

Servings 24

Preparation

Step 1

HEAT oven to 325°F.

MIX wafer crumbs, 3 Tbsp. sugar and butter; press onto bottom of 13x9-inch pan. Bake 10 min.

BEAT cream cheese, remaining sugar and flour in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in dry pudding mix until well blended. Gently stir in 1 cup berries.

BAKE 1 hour or until almost set. (Center will still be jiggly.) Cool completely. Refrigerate 4 hours. Top cheesecake with COOL WHIP and remaining berries just before serving.