Description
A delicious no-bake dessert featuring layers of crushed golden Oreos, creamy white chocolate pudding, and sweet blueberry pie filling, topped with whipped topping and fresh blueberries for a refreshing treat perfect for any occasion.
Ingredients
Scale
Crust
- 36 golden Oreo cookies, crushed (about 3 cups)
- 6 tablespoons unsalted butter, melted
Cream Cheese Layer
- 1 (8 oz) package cream cheese, softened
- 1/4 cup granulated sugar
- 2 tablespoons milk
- 1 (8 oz) tub whipped topping (like Cool Whip), divided
White Chocolate Pudding Layer
- 1 (3.3 oz) box instant white chocolate pudding mix
- 1 1/2 cups cold milk
- 1 cup white chocolate chips
Blueberry Layer
- 1 1/2 cups blueberry pie filling
Garnish (Optional)
- Additional whipped topping
- Fresh blueberries
Instructions
- Prepare the crust: In a medium bowl, combine the crushed golden Oreos with the melted butter until well mixed. Press this mixture firmly into the bottom of a 9×13-inch dish to form an even crust layer.
- Make the cream cheese layer: In a separate bowl, beat the softened cream cheese, granulated sugar, and 2 tablespoons of milk together until smooth and creamy. Gently fold in half of the whipped topping until fully incorporated. Spread this creamy mixture evenly over the Oreo crust. Refrigerate while preparing the next layer.
- Prepare the pudding layer: In another bowl, whisk together the instant white chocolate pudding mix and 1 1/2 cups cold milk for about 2 minutes until thickened. Let it sit for an additional 2 minutes to fully set. Spread the pudding mixture evenly over the cream cheese layer.
- Add white chocolate chips: Sprinkle the white chocolate chips evenly over the pudding layer for added texture and sweetness.
- Spread blueberry pie filling: Carefully spoon the blueberry pie filling over the white chocolate chip layer, spreading it gently to cover the surface.
- Top and garnish: Spread the remaining whipped topping over the blueberry layer. Garnish with fresh blueberries if desired for a fresh and decorative finish.
- Chill: Refrigerate the lasagna for at least 4 hours or preferably overnight to allow all layers to set and flavors to meld before serving.
Notes
- You can substitute homemade blueberry compote for the pie filling if preferred.
- For a slightly less sweet version, use reduced-sugar whipped topping and pie filling.
