Recipe by Philadelphia Cream Cheese
"This crowd-pleasing dessert with creamy lemon flavor and blueberries is a welcome addition to a potluck dessert table."
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NILLA Wafers, crushed
butter or margarine, melted
4 (8 ounce) packages
PHILADELPHIA Cream Cheese, softened
BREAKSTONE'S or KNUDSEN Sour Cream
1 (3.4 ounce) package
JELL-O Lemon Flavor Instant Pudding
1 (16 ounce) package
frozen blueberries, thawed, drained and divided
thawed COOL WHIP Whipped Topping
I took this to a friend's house for a birthday lunch, and it was SLAMMIN'! Quick and easy too. I did use three lo-fat cream cheeses and lo-fat Cool Whip. Also, I had some leftover gingersnaps, so I put those in the crust with the vanilla wafers and omitted the extra sugar. If I'd had more time I'd have skipped the Cool Whip (too much chemicals) and made my own whipped cream topping. ;-)
Instead of adding half the berries to the cake and topping with the rest, I just added them all in the cake, and no one complained. I had to fight for the leftovers to take to two friends who didn't make the party, and made lots of people happy. Thanks for an excellent recipe!
I was hoping for something a little lighter. It is just like a lemon bar with blueberries and whipped topping. Great flavor though!
This was good and refreshing. I think it would actually taste better slightly frozen. I would advize you to eat it within the same day as the crust tends to get a bit soggy.
This was wonderful! My family loved it, will definetly make it again and again.
Made this for a family dinner and people loved it. My cousin that doesn't like cheesecake said he even liked it. I made it a few less calories by using the 1/3 less fat cream cheese and no sugar pudding.
Nine people loved this, including one who said she doesn't ordinarily like cheesecake. My only issue with it was that after baking for 50 minutes it looked like it was a little overdone. It didn't seem to affect the taste or consistency though. Instead of putting crushed blueberries on top, I made Blueberry Breakfast Sauce from this site and had people spoon some on top of their individual pieces. I really liked it that way, and would consider leaving off the Cool Whip and just serving it with the sauce. The lemon/blueberry combination is really delicious!
This was fabulous. My family loved it. My dad said it was the best cheesecake he has ever had! I will def. be making this one again. P.S It makes a lot!
I took this to work for a potluck and everyone wants the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Lemon-Blueberry Dessert
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 245
** Calories from Fat: 139
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