Lemon Blueberry Yum Yum

This is a nice dish to make for a potluck, very lemony and very blueberry-y.

I normally use the lemon peel "spice" you can find in the spice aisle, but every where it says lemon peel, you could use the zest of a lemon.

The homemade blueberry filling is great - you can substitute with a can of blueberry filling, but if you have fresh blueberries, it is better to make it yourself.

You can substitute the lemon Oreos with the golden Oreos, or with some other cooke that you like.

Ingredients

Crust

32 Lemon Oreos

1/4 cup butter

Blueberry Layer

3 cups fresh blueberries

1/2 cup sugar

3 tbsp corn starch

1/2 cup water

1 tbsp lemon juice

Cream Cheese Layer

1 8 oz package of cream cheese

1 cup powdered sugar

1 tbsp lemon peel (or the zest of one lemon)

1/4 cup heavy cream

1 tsp vanilla extract

1 tsp lemon juice

1/2 tub cool whip

Cream layer

1/2 cup sour cream

2 tbsp powdered sugar

1 1/2 tubs of cool whip

1 tsp lemon peel (or zest of a lemon)

Topping

4 lemon Oreos crushed in food processor

Cooking Directions

Heat the oven to 350 degrees. Spray a 9x13 inch baking dish with cooking spray and set aside.

I usually make the blueberry layer first so it has time to cool (you could skip this step and just use a 21 oz can of blueberry pie filling). To make the blueberry layer, combine starch with 2 tablespoons of water until the lumps are out. Add the sugar and combine until the sugar dissolves. Place the starchy sugar water into a saucepan over medium heat. Add the water, blueberries, and lemon juice and cook until the mixture gets thick, stirring regularly to keep from burning it. Transfer to a bowl and place in the fridge.

To make the bottom crust, melt the butter. Using a food processor, crush the lemon Oreos, then drizzle in the butter. When fully combined, place the crumbs in the prepared baking dish and press down firmly. Bake for 10 minutes. Allow to completely cool.

To make the cream cheese layer, cream together the softened cream cheese, powdered sugar, lemon peel, and vanilla. Add the heavy cream. Beat on high until it is fully combined and fluffy. Gently fold in 1/2 of a tub of cool whip until combined.

To make the topping layer, mix together the sour cream, 2 tbsp of powdered sugar, and 1 tsp of lemon peel. Then fold in the 1 and 1/2 tubs of cool whip.

Spread the cream cheese layer over the cooled lemon Oreo crust. Then top with the pie filling. Top with the cool whip topping. Then sprinkle the Oreo crumbs on the top.