Blueberry Cheesecake Lush

INGREDIENTS

  • Crust:
  • 1 package (16 oz) vanilla sandwich cookies (about 36 cookies), ground
  • 1/2 cup (1 stick) unsalted butter
  • 1/4 teaspoon salt
  • Filling:
  • 1 (8 oz.) package cream cheese, softened
  • 1 cup powdered sugar
  • 1 (16 oz.) container thawed frozen whipped topping, divided, plus more for garnish
  • 2 (3.4 oz.) packages cheesecake instant pudding mix
  • 3 cups cold whole milk
  • 3-4 cups fresh blueberries

PREPARATION

  1. Preheat oven to 350º F.
  2. Place vanilla sandwich cookies in food processor and pulse until finely ground. Alternative: place in a resealable, plastic bag and crush with a rolling pin or heavy-bottomed object.
  3. Transfer crumbs to a large bowl and stir in melted butter until mixture resembles damp sand.
  4. Transfer crust mixture to a 9×13-inch baking dish and press into an even layer.
  5. Place in oven and bake for 15 minutes, or until golden. Remove from oven and let cool completely.
  6. In a large bowl or mixer, beat cream cheese until fluffy, 1-2 minutes, then gradually mix in 1 cup powdered sugar. Once incorporated, fold in 1 cup frozen whipped topping.
  7. Spread mixture into an even layer on top of (fully cooled) crust.
  8. In a separate bowl, whisk together cheesecake pudding packages and cold milk, then stir in 1 cup frozen whipped topping.
  9. Once mixture is smooth, spread gently over cream cheese layer.
  10. Spread an even layer of blueberries over pudding layer, then top with any remaining frozen whipped topping.
  11. Refrigerate for at least 2 hours, or until pudding and cream cheese layers are set, then top with more blueberries and enjoy!
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