White Chocolate Blueberry Lasagna is a delightful dessert that layers rich flavors and creamy textures. It’s perfect for family gatherings, special occasions, or just a sweet treat after dinner!
Why Make This Recipe
This recipe is not only easy to make, but it also combines the amazing taste of white chocolate with fresh blueberries. It’s a crowd-pleaser, and everyone will enjoy every layer. Plus, it’s no-bake, making it great for busy days!
How to Make White Chocolate Blueberry Lasagna
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped topping (like Cool Whip), thawed
- 1 package (3.4 oz) instant white chocolate pudding mix
- 2 cups cold milk
- 1 can (21 oz) blueberry pie filling
- 1 cup whipped topping (like Cool Whip), thawed
- 1/2 cup white chocolate shavings
Directions:
- Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined. Press the mixture into the bottom of a 9×13-inch baking dish. Bake for 8-10 minutes, or until lightly golden. Remove from the oven and let cool completely.
- In a large bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, and mix until well combined. Gently fold in the whipped topping until smooth. Spread the cream cheese mixture evenly over the cooled crust.
- In a medium bowl, whisk together the instant white chocolate pudding mix and cold milk until thickened, about 2 minutes. Spread the pudding mixture evenly over the cream cheese layer.
- Spread the blueberry pie filling evenly over the white chocolate pudding layer.
- Spread the whipped topping evenly over the blueberry layer. Sprinkle the white chocolate shavings on top.
- Refrigerate the lasagna for at least 2 hours before serving to allow the layers to set.
How to Serve White Chocolate Blueberry Lasagna
Serve chilled straight from the fridge. You can slice it into squares and garnish with extra blueberries or white chocolate shavings for a lovely presentation. It’s perfect for dessert after dinner!
How to Store White Chocolate Blueberry Lasagna
Keep any leftovers in an airtight container in the fridge. It will stay fresh for about 3-4 days. Just make sure to cover it well to protect the layers!
Tips to Make White Chocolate Blueberry Lasagna
- Let the cream cheese soften completely for a smooth mixture.
- Use cold milk for the pudding to ensure it thickens properly.
- Feel free to add more layers by experimenting with other fruits or flavors!
Variation
You can swap the blueberry pie filling for other flavors like raspberry or cherry. This makes it versatile for different tastes!
FAQs
Q: Can I make this dessert ahead of time?
A: Yes! You can prepare it a day before and let it chill overnight for better flavor.
Q: Can I use homemade whipped cream instead of Cool Whip?
A: Absolutely! Homemade whipped cream will work great and add a fresh touch.
Q: Is there a gluten-free option for the crust?
A: Yes! Use gluten-free graham cracker crumbs to make a gluten-free version of this lasagna.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped topping (like Cool Whip), thawed
- 1 package (3.4 oz) instant white chocolate pudding mix
- 2 cups cold milk
- 1 can (21 oz) blueberry pie filling
- 1 cup whipped topping (like Cool Whip), thawed
- 1/2 cup white chocolate shavings
Instructions
- Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined. Press the mixture into the bottom of a 9x13-inch baking dish. Bake for 8-10 minutes, or until lightly golden. Remove from the oven and let cool completely.
- In a large bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, and mix until well combined. Gently fold in the whipped topping until smooth. Spread the cream cheese mixture evenly over the cooled crust.
- In a medium bowl, whisk together the instant white chocolate pudding mix and cold milk until thickened, about 2 minutes. Spread the pudding mixture evenly over the cream cheese layer.
- Spread the blueberry pie filling evenly over the white chocolate pudding layer.
- Spread the whipped topping evenly over the blueberry layer. Sprinkle the white chocolate shavings on top.
- Refrigerate the lasagna for at least 2 hours before serving to allow the layers to set.
Notes
Let the cream cheese soften completely for a smooth mixture. Use cold milk for the pudding to ensure it thickens properly. Feel free to experiment with different fruit fillings for variety!
