March 16, 2012

Recipe of the Day: Kraft's Creamy Lemon-Blueberry Dessert

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My mouth waters at the sight of this recipe from Kraft!  If you click on the link and go to the actual page this recipe is found, you'll be able to watch a video showing you how to make this.

If you make this, or any other recipes of the day, please comment and let us know what you think!

Creamy Lemon-Blueberry Dessert

What You Need

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



Make It

HEAT oven to 325°F.
MIX wafer crumbs, 3 Tbsp. sugar and butter; press onto bottom of 13x9-inch pan. Bake 10 min.
BEAT cream cheese, remaining sugar and flour in large bowl with mixer until well blended. Add sour cream; mix well. 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.
BAKE 1 hour or until almost set. (Center will still be jiggly.) Cool completely. Refrigerate 4 hours. Top cheesecake with COOL WHIP and remaining berries just before serving.



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