Creamy Lemon-Blueberry Dessert

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prep time

15 min

total time

5 hr 15 min

makes

24 servings

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video by: kraft

recipe by: kraft

What You Need

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

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

Make It

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.

Kraft Kitchens Tips

Healthy Living

Save 60 calories, 6 grams of fat and 4 grams of saturated fat per serving by preparing with Reduced Fat NILLA Wafers, PHILADELPHIA Neufchatel Cheese, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream, JELL-O Lemon Flavor Fat Free Sugar Free Instant Pudding and COOL WHIP LITE Whipped Topping.

Special Extra

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.