Creamy Lemon-Blueberry Dessert

Name: Creamy Lemon-Blueberry Dessert
Prep time: 15 min
Total time: 315 min
Yield: 24
Ingredients: 40 NILLA Wafers, finely crushed (about 1-1/3 cups); 1 cup sugar, divided; 3 Tbsp. butter or margarine, melted; 4 pkg. brick cream cheese, softened; 2 Tbsp. flour; 1 cup sour cream; 4 eggs; 1 pkg. lemon instant pudding mix; 1 pkg. blueberries, thawed, drained and divided; 2 cups frozen whipped topping

A dense lemon center dotted with blueberries makes for a whole new take on cheesecake. With just 15 minutes of prep, there's no reason your meal shouldn't end memorably.

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 24 servings.

Ingredient list

40 NILLA Wafers, finely crushed (about 1-1/3 cups)
1 cup plus 3 Tbsp. sugar, divided
3 Tbsp. butter or margarine, melted
4 pkg. (8 oz. each) brick cream cheese, softened
2 Tbsp. flour
1 cup sour cream
4 eggs
1 pkg. (3.4 oz.) lemon instant pudding mix
1 pkg. (16 oz.) frozen blueberries, thawed, drained and divided
2 cups thawed frozen whipped topping

Directions

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 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 dessert with whipped topping and remaining berries just before serving.