For the Crust:
36 Golden Oreo cookies ( whole cookies with filling )
6 tablespoon unsalted butter-melted
Cream Cheese Layer:
1/2 cup unsalted butter-softened
1 cup powdered sugar
8 oz. cream cheese-softened
1 ¼ cup Cool Whip
1 to 1 ½ cup blueberries fresh or thawed (I used 1 ¼ cup frozen wild blueberries)
For Pudding Layer:
2 – 3.9 ounce packages White Chocolate Instant Pudding
3 cups cold milk
2 oz. freeze dried blueberries- powder (pulse blueberries in a food processor to make the powder)
1 ½ cup Cool Whip
white chocolate bar to make the curls (or sprinkle with 1 ½ cups white chocolate chips)
To make fine crumbs, grind whole Oreo cookies with the filling in a food processor.
Stir 6 tablespoons melted butter into Oreo crumbs until well moistened. In a 9 x 13 inch baking dish, press the mixture into the bottom. Set aside in the fridge to firm up while you prepare the filling.
Cream together cream cheese, 12 cup softened butter, and powdered sugar in a mixing bowl until smooth. 1 14 cup Cool Whip is added to the mix. Lastly, fold in the blueberries. NOTES: If you’re using frozen blueberries, thaw them first and rinse them with water if you don’t want your filling to turn dark purple. Then drain them properly using many layers of paper towel!!!
Cover the crust with the mixture.
Combine 3 cups cold milk and white chocolate instant pudding in a medium mixing bowl. Mix in pulverized freeze dried blueberries and whisk for a few minutes until the pudding starts to thicken. Cover with a layer of cream cheese. Refrigerate to stiffen up.
1 12 cup Cool Whip should be spread on top.
White chocolate curls or shavings, or white chocolate chips, can be sprinkled on top.
Before serving, chill for at least 3-4 hours.