Friday, March 12, 2010
Creamy Lemon-Blueberry Dessert Recipe
Prep time: 15 min
Total time: 5 hr 15 min
40 NILLA Wafers, crushed (about 1-1/2 cups)
1 cup plus 3 Tbsp. sugar, divided
3 Tbsp. butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 Tbsp. flour
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
1 pkg. (16 oz.) frozen blueberries, thawed, drained and divided
2 cups thawed COOL WHIP Whipped Topping
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 well 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 cheesecake with COOL WHIP and remaining berries just before serving.
Top dessert with white chocolate curls. Melt 1 square BAKER'S White Chocolate as directed on package. Spread into very thin layer on baking sheet. Refrigerate 10 min. or until chocolate is firm, but still pliable. To make curls, push a metal spatula firmly under chocolate to make curls. (If chocolate is too firm, let stand a few minutes at room temperature; refrigerate again if it becomes too soft.) Use toothpick to carefully place chocolate curls on waxed paper-covered tray. Refrigerate 15 min. or until firm. Use toothpick to arrange curls on dessert just before serving.
**received this recipe via email from Kraft Foods**
at 1:13:00 AM