Creamy Lemon-Blueberry Dessert


  • 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) PHILADELPHIA Cream Cheese, softened
  • 2 tbsp flour
  • 1 cup BREAKSTONE’S or KNUDSEN 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 COOL WHIP Whipped Topping


  1. Heat oven to 325 degrees.
  2. Mix wafer crumbs, 3 tbsp sugar and butter and press onto bottom of 13×9 inch pan and bake 10 minutes.
  3. Beat cream cheese, remaining sugar and flour in large bowl with mixer until well blended.
  4. Add sour cream and mix well.
  5. Add eggs, 1 at a time, mixing on a low speed after each just until blended.
  6. Stir in dry pudding mix until well blended.
  7. Gently stir in 1 cup berries.
  8. Bake 1 hour or until almost set (center will still be jiggly).
  9. Cool completely and refrigerate 4 hours.
  10. Top cheesecake with COOL WHIP and remaining berries just before serving.

Courtesy of KRAFT Foods


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