Creamy Lemon Blueberry Dessert

By ctozzi

Ingredients

• 40 Nilla Vanilla Wafers, crushed (about 1-1/2 cups)
• 1 cup plus 3 Tbsp. sugar, divided
• 3 Tbsp. Butter, melted
• 4 pkg. (225 g each) Philadelphia Brick Cream Cheese, softened
• 2 Tbsp. Flour
• 1 cup Sour cream
• 4 Eggs
• 1 pkg. (4-serving size) Jell-O Lemon Instant Pudding
• 1 pkg. (600 g) frozen blueberries, thawed, well drained and divided
• 2 cups thawed Cool Whip Whipped Topping

Preparation

Step 1

HEAT oven to 325°F.

MIX wafer crumbs, 3 Tbsp. sugar and butter; press onto bottom of foil-lined 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. (Centre will still be jiggly.) Cool completely. Refrigerate 4 hours. Top cheesecake with Cool Whip and remaining berries just before serving.

Special Extra: Top dessert with white chocolate curls. Melt 1 square Baker's White Chocolate as directed on package. Spread into very thin layer on baking sheet. Refrigerate 10 min. or until chocolate is firm, but still pliable.

To make curls, push metal spatula firmly under chocolate to make curls. (If chocolate is too firm, let stand a few minutes at room temperature; refrigerate again if it becomes too soft.) Use toothpick to carefully place chocolate curls on waxed paper-covered tray. Refrigerate 15 min. or until firm. Use toothpick to arrange curls on dessert just before serving.

Variation : Prepare crust as directed, omitting the 3 Tbsp. sugar, increasing melted butter to 1/4 cup and using 1-1/4 cups Honey Maid Graham Crumbs.