Creamy Lemon-Blueberry Dessert

Creamy Lemon-Blueberry Dessert

“A cloudy day is no match for a sunny disposition.” –William Arthur Ward

DELICIOUS recipe from Kraft.


  • 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) Cream Cheese, softened
  • 2 Tbsp. flour
  • 1 cup 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 Whipped Topping

HEAT oven to 325°F.

MIX wafer crumbs, 3 Tbsp. sugar and butter; press onto bottom of 13×9-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.

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