White Chocolate Blueberry Lasagna
This no-bake dessert layers rich flavors of white chocolate and blueberries, making it a perfect treat for any occasion.
Servings: 12 servings
Calories: 350kcal
Equipment
- Mixing Bowl
- 9x13 inch Baking Dish
Ingredients
Crust
- 1.5 cups Graham cracker crumbs
- 0.25 cup Granulated sugar
- 0.5 cup Unsalted butter, melted
Filling
- 1 package Cream cheese, softened (8 oz)
- 1 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 1 cup Whipped topping (like Cool Whip), thawed
- 1 package Instant white chocolate pudding mix (3.4 oz)
- 2 cups Cold milk
- 1 can Blueberry pie filling (21 oz)
- 1 cup Whipped topping (like Cool Whip), thawed
- 0.5 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!
Nutrition
Calories: 350kcal | Fat: 18g