Lemon Ricotta Pudding With Blueberries And Amaretti Cookies

Combine cookies and melted butter. Press into a 9" ceramic dish or spring form pan. Freeze at least 10 minutes.
Preheat the oven to 350 degrees F. Place the ricotta in the bowl of food processor or in blender. Add the lemon zest and vanilla. Blend until smooth. Add half of the confectioner sugar. Blend until smooth and repeat with remaining confectioner's sugar. Transfer to refrigerator.
Place 1 pint of the blueberries in a pie plate or other small baking dish. Toss with 2 tbsp. sugar and cornstarch. Bake about 1 hour until they are roasty and releasing some liquid. You may need to toss them ever so often.
Transfer to a small pot and add the remaining 2 Tbsp. sugar. Turn the meat to medium high and bring the mixture to a boil. Lower to a simmer and cook about 1-2 min or until jammy and shiny.
Cool over an ice bath, stirring frequently until cool. Toss the mixture gently with the remaining pint of blueberries.
Transfer the Ricotta over the crust/crumble layer. Smooth with an offset spatula or back end of a spoon. Gently add the blueberries and chill at least 4 hours or overnight. Serve very cold, spooning servings onto pretty dessert plates or small individual bowls.
Note: If you are gluten free, by all means switch out these cookies for a gluten free lemon, shortbread, gingersnap or whatever you like!