Blueberry Lasagna

INGREDIENTS:
36 Golden Oreo cookies
6 tablespoon unsalted butter (melted)

For Cream Cheese Layer:
8 ounce cream cheese (softened)
1/2 cup unsalted butter-softened
1 cup powdered sugar
1 1/4 cup Cool Whip
1 to 1 1/2 cups blueberries (fresh or thawed)

For Pudding Layer:
2 (3.9 ounces) packages White Chocolate Instant Pudding
3 cups cold milk
2 ounces freeze dried blueberries- powder (pulse blueberries in a food processor to make the powder)

For Topping:
1 1/2 cups Cool Whip
white chocolate bar to make the curls (or sprinkle with 1 1/2 cups white chocolate chips)

DIRECTIONS:

In a food processor ground whole Oreo cookies with the filling to get fine crumbs. Combine Oreo crumbs with 6 tablespoons melted butter and stir until evenly moistened. Press the mixture into the bottom of 9 x 13-inch dish. Set in the fridge to firm while making the filling. In a bowl mix together cream cheese, 1/2 cup softened butter and powdered sugar and beat well. Mix in Cool Whip. Fold in blueberries. Spread the mixture over the crust.

In a medium bowl combine white chocolate instant pudding with 3 cups cold milk. Whisk for a few minutes until the pudding starts to thicken and mix in pulverized freeze dried blueberries. Spread over cream cheese layer. Set in the fridge to firm. Spread Cool Whip on top. Top with white chocolate curls or shavings or sprinkle white chocolate chips. Refrigerate at least 3-4 hours before serving.

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