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.
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