Directions: |
Directions:OREO CRUST
To make the crust, ground whole Oreo cookies with the filling in a food processor to make fine crumbs.
In a bowl stir together ½ cup melted butter with Oreo crumbs until evenly moistened, then press the mixture in the bottom of 9 x 13 -inch deep dish, set in the freezer to firm while making next layer.
BLUEBERRY CHEESECAKE LAYER:
Dissolve gelatine in 1/3 cup cold water and set aside to bloom.
In a food processor place thawed blueberries (do not drain excess of the liquid) and Greek yogurt and pulse, set aside.
In a large mixing bowl beat softened cream cheese until smooth and creamy. Beat in vanilla extract and powdered sugar.
Add blueberry mixture and mix to combine.
Microwave gelatine and stir to dissolve completely. Slowly pour into the cream cheese mixture while mixing on medium speed.
Finally add Cool Whip and mix to combine. Scrape down the bottom of the bowl to combine everything evenly.
Spread over chilled Oreo crust and place in the freezer for 15-20 minutes.
LEMON PUDDING LAYER:
In a mixing bowl combine instant pudding mix with 2 ½ cups milk and whisk. Add 1 cup Cool Whip and whisk until everything is evenly combined. Spread over blueberry Layer, and place in the freezer to set for about 5-10 minutes.
TOPPING:
Spread 2-3 cups Cool Whip over pudding layer and place in the fridge for at least 4 hours or preferably overnight.
To make the curls, carefully draw a vegetable peeler across the broad surface of a bar of white chocolate at room temperature. Sprinkle curls on top.
Store covered in the fridge up to 5-6 days. |
This recipe for Lemon blueberry icebox cake is from