Ingredients
For the Crust:
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1 (14 oz) package golden Oreos, finely crushed
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1/2 cup unsalted butter, melted
For the Blueberry Layer:
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2 cups fresh or frozen blueberries
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1/4 cup granulated sugar
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2 tablespoons lemon juice
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1 tablespoon cornstarch mixed with 2 tablespoons water
For the Cheesecake Layer:
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8 oz cream cheese, softened
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1 cup powdered sugar
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1 teaspoon vanilla extract
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1 1/2 cups whipped topping (like Cool Whip)
For the White Chocolate Pudding Layer:
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1 (3.3 oz) package instant white chocolate pudding mix
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1 1/2 cups cold milk
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1/2 cup whipped topping
For Topping:
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1 cup whipped topping
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1/4 cup white chocolate curls or shavings
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Fresh blueberries (optional)
Instructions
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Make the Crust:
In a medium bowl, combine crushed golden Oreos and melted butter.
Press the mixture into the bottom of a 9×13-inch dish. Chill in the fridge for 15 minutes. -
Blueberry Layer:
In a small saucepan, combine blueberries, sugar, and lemon juice over medium heat.
Cook for 5–7 minutes until berries start to burst.
Stir in cornstarch slurry and cook another 2–3 minutes until thickened. Cool completely. -
Cheesecake Layer:
Beat cream cheese until smooth. Add powdered sugar and vanilla, beating until creamy.
Fold in whipped topping. Spread over the chilled crust. -
Pudding Layer:
In a separate bowl, whisk white chocolate pudding mix with milk for 2 minutes.
Let sit to thicken, then fold in whipped topping. Spread over cheesecake layer. -
Assemble:
Carefully spread cooled blueberry mixture over the pudding layer.
Top with remaining whipped topping, white chocolate curls, and fresh blueberries if desired. -
Chill:
Refrigerate for at least 4 hours (or overnight) before serving.