Creamy Lemon-Blueberry Dessert

Ingredients

• 16 ounce blueberries frozen divided thawed drained
• 3 tablespoons butter melted
• 1 cup knudsen cream sour
• 32 ounce philadelphia cream cheese softened
• 4  eggs 
• 2 tablespoons flour 
• 3.4 ounce jell-o lemon flavor pudding instant
• 40  nilla wafers crushed
• 1 cup sugar 
• 2 cups cool whip whipped topping thawed

Equipment

• bowl
• frying pan
• oven
• blender

Directions

1. Heat oven to 325 degrees F.
2. Mix wafer crumbs, 3 Tbsp. sugar and butter; press onto bottom of 13x9-inch pan.
3. Bake 10 min.
4. Beat cream cheese, remaining sugar and flour in large bowl with mixer until well blended.
5. Add sour cream; mix well.
6. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in dry pudding mix until well blended. Gently stir in 1 cup berries.
7. Bake 1 hour or until almost set. (Center will still be jiggly.) Cool completely. Refrigerate 4 hours. Crush remaining berries. Top cheesecake with COOL WHIP and crushed berries just before serving.