Ingredients
- Oreo cookies, crushed: 2 cups
- Melted butter: 6 tablespoons
- Cream cheese, softened: 2 (8-ounce) packages
- Powdered sugar: 1 cup
- Heavy whipping cream: 1 1/2 cups
- Vanilla extract: 1 teaspoon
- Blueberry pie filling: 21 ounces
- Fresh blueberries: 1 cup
Instructions
- Step 1: Combine crushed Oreo cookies and melted butter in a bowl. Press the mixture into the bottom of a 9×13 inch pan to form the crust.
- Step 2: In a large bowl, beat cream cheese and powdered sugar until smooth and creamy.
- Step 3: In a separate bowl, whip heavy cream and vanilla extract until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Step 4: Spread half of the cream cheese mixture over the Oreo crust. Top with half of the blueberry pie filling.
- Step 5: Spread the remaining cream cheese mixture over the blueberry pie filling. Top with the remaining blueberry pie filling and fresh blueberries.
- Step 6: Refrigerate for at least 4 hours, or preferably overnight, to allow the lasagna to set. Slice and serve.
Notes
- For optimal slicing, chill the lasagna thoroughly – overnight is best for a clean, neat presentation.
- Store leftovers tightly covered in the refrigerator for up to 3 days; it's best enjoyed cold.
- A dollop of extra whipped cream and a sprinkle of lemon zest will elevate each serving.
- Be careful not to over-mix the whipped cream, as it can become grainy when folded into the cream cheese mixture; gently fold until just combined.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American