Creamy Lemon-Blueberry Dessert

Ingredients

40 NILLA Wafers, finely crushed (about 1-1/3 cups)
1 cup plus 3 Tbsp. sugar, divided
3 Tbsp. butter or margarine, melted
4 pkg. (8 oz. each) brick cream cheese, softened
2 Tbsp. flour
1 cup sour cream
4 eggs
1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
1 pkg. (16 oz.) frozen blueberries, thawed, drained and divided
2 cups thawed COOL WHIP Whipped Topping

Instructions

• HEAT oven to 325°F.
• MIX wafer crumbs, 3 Tbsp. sugar and butter; press onto bottom of 13x9-inch pan. Bake 10 min.
• BEAT cream cheese, remaining sugar and flour in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in dry pudding mix until well blended. Gently stir in 1 cup berries.
• BAKE 1 hour or until almost set. (Center will still be jiggly.) Cool completely. Refrigerate 4 hours. Top dessert with COOL WHIP and remaining berries just before serving.

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