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White Chocolate Blueberry Lasagna Recipe

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4.3 from 72 reviews

  • Author: Sophia
  • Total Time: 4 hours 20 minutes (including chilling time)
  • Yield: 12 servings
  • Diet: Vegetarian

Description

White Chocolate Blueberry Lasagna is a light, refreshing no-bake summer dessert that’s creamy, fruity, and delicious. Layers of crushed Golden Oreo crust, a creamy cream cheese and blueberry filling, white chocolate instant pudding enhanced with freeze-dried blueberry powder, and topped with fluffy Cool Whip and white chocolate curls make this dessert perfect for warm days when you want something sweet without turning on the oven.

Ingredients

For the Crust:

  • 36 Golden Oreo cookies (whole cookies with filling)
  • 6 tablespoons unsalted butter, melted

Cream Cheese Layer:

  • ½ cup unsalted butter, softened
  • 1 cup powdered sugar
  • 8 oz. cream cheese, softened
  • 1 ¼ cups Cool Whip
  • 1 to 1 ½ cups blueberries, fresh or thawed (1 ¼ cups frozen wild blueberries recommended)

Pudding Layer:

  • 2 packages (3.9 ounces each) white chocolate instant pudding mix
  • 3 cups cold milk
  • 2 oz. freeze-dried blueberries, powdered (pulse in food processor)

Topping:

  • 1 ½ cups Cool Whip
  • White chocolate bar (for curls) or 1 ½ cups white chocolate chips

Instructions

  1. Prepare the crust: In a food processor, grind the whole Golden Oreo cookies with their filling until fine crumbs form. Combine the crumbs with 6 tablespoons of melted butter and stir until evenly moistened. Press the mixture firmly into the bottom of a 9 x 13 inch dish. Place in the refrigerator to set while preparing the filling.
  2. Make the cream cheese layer: In a mixing bowl, beat together ½ cup softened unsalted butter, 1 cup powdered sugar, and 8 oz. softened cream cheese until smooth and creamy. Fold in 1 ¼ cups Cool Whip gently. If using frozen blueberries, thaw, rinse to reduce purple color, and drain well on paper towels before folding in 1 to 1 ½ cups blueberries. Spread this mixture evenly over the chilled Oreo crust.
  3. Prepare the pudding layer: In a medium bowl, whisk together two 3.9-ounce packages of white chocolate instant pudding mix with 3 cups of cold milk. Continue whisking for a few minutes until the pudding thickens. Stir in the powdered freeze-dried blueberries. Spread this pudding layer evenly over the cream cheese layer. Return the dish to the refrigerator to set.
  4. Add the topping: Once the pudding layer has firmed, spread 1 ½ cups of Cool Whip evenly over the top. Garnish with white chocolate curls made from a white chocolate bar or sprinkle with 1 ½ cups white chocolate chips for decoration.
  5. Chill before serving: Refrigerate the assembled dessert for at least 3 to 4 hours to allow all layers to set properly and flavors to meld. Serve chilled for a refreshing, creamy treat.

Notes

  • If using frozen blueberries, thaw and rinse them to prevent the filling from turning dark purple, then drain thoroughly on paper towels.
  • Press the crust firmly to ensure it holds together when layered.
  • Use freeze-dried blueberry powder to intensify blueberry flavor in the pudding without adding extra moisture.
  • Refrigerate the dessert for several hours or overnight for best texture and flavor.
  • White chocolate curls can be made by shaving a white chocolate bar with a vegetable peeler.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://sophiasrecipe.com/white-chocolate-blueberry-lasagna-recipe/