White Chocolate Blueberry Lasagna

In a food processor, ground whole Oreo cookies with the filling to get fine crumbs.
Combine Oreo crumbs with melted butter and stir until evenly moistened. Press the mixture into the bottom of a 9 x 13-inch dish. Refrigerate to firm while making the filling.
In a bowl, mix together cream cheese, softened butter, and powdered sugar until well combined. Mix in Cool Whip. Gently fold in blueberries. If using frozen blueberries, thaw them first and rinse with water if a lighter color for the filling is desired, then drain well.
Spread the cream cheese mixture over the crust.
In a medium bowl, combine white chocolate instant pudding with cold milk. Whisk for a few minutes until the pudding starts to thicken. Mix in freeze-dried blueberry powder. Spread over the cream cheese layer. Refrigerate to firm.
Spread Cool Whip on top and garnish with white chocolate curls or chips.
Refrigerate for at least 3-4 hours before serving.
Prep Time: 30 minutes | Cooking Time: 0 minutes | Total Time: 180 minutes
Kcal: N/A | Servings: 12 servings