Lemon Blueberry Lasagna

Step 1

To make the crust, ground whole Oreo cookies with the filling in a food processor to make fine crumbs.

Step 2

In a bowl stir together ½ cup melted butter with Oreo crumbs until evenly moistened, then press the mixture in the bottom of 9 x 13 -inch deep dish, set in the freezer to firm while making next layer.

Step 3

Dissolve gelatine in 1/3 cup cold water and set aside to bloom.

Step 4

In a food processor place thawed blueberries (do not drain excess of the liquid) and Greek yogurt and pulse, set aside.

Step 5

In a large mixing bowl beat softened cream cheese until smooth and creamy. Beat in vanilla extract and powdered sugar.

Step 6

Add blueberry mixture and mix to combine.

Step 7

Microwave gelatine and stir to dissolve completely. Slowly pour into the cream cheese mixture while mixing on medium speed.

Step 8

Finally add Cool Whip and mix to combine. Scrape down the bottom of the bowl to combine everything evenly.

Step 9

Spread over chilled Oreo crust and place in the freezer for 15-20 minutes.

Step 10

In a mixing bowl combine instant pudding mix with 2 ½ cups milk and whisk. Add 1 cup Cool Whip and whisk until everything is evenly combined. Spread over blueberry Layer, and place in the freezer to set for about 5-10 minutes.

Step 11

Spread 2-3 cups Cool Whip over pudding layer and place in the fridge for at least 4 hours or preferably overnight.

Step 12

To make the curls, carefully draw a vegetable peeler across the broad surface of a bar of white chocolate at room temperature. Sprinkle curls on top.

Step 13

Store covered in the fridge up to 5-6 days.