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Creamy Lemon-Blueberry Dessert 

Jeff shows us a tasty cheesecake option made with Jell-O, Cool Whip, and Nilla Wafers. The classic pairing of lemon and blueberry is a delightful combination that makes a delicious dessert for any occasion.
prep time
15 min
time
5 hr 15 min
servings
24 servings

what you need

  • 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) PHILADELPHIA Cream Cheese, softened
  • 2 Tbsp. flour
  • 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
  • 4  eggs
  • 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

  • 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 COOL WHIP and remaining berries just before serving.

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