Creamy Lemon-Blueberry Dessert

• 60 Nilla Vanilla Wafers, finely crushed (about 1-1/2 cups)
• 1 cup plus 3 Tbsp. sugar, divided
• 3 Tbsp. butter, melted
• 4 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 2 Tbsp. flour
• 1 cup sour cream
• 4 eggs
• 1 pkg. (4-serving size) Jell-O Lemon Instant Pudding
• 1 pkg. (600 g) frozen blueberries, thawed, well drained and divided Whole Foods 3 For $10.00 thru 02/09
• 2 cups thawed Cool Whip Whipped Topping

1. Heat oven to 325F.
2. Mix wafer crumbs, 3 Tbsp.
3. sugar and butter; press onto bottom of 13x9-inch pan.
4. Bake 10 min.
5. Beat cream cheese, remaining sugar and flour in large bowl with mixer until blended.
6. Add sour cream; mix well.
7. Add eggs, 1 at a time, mixing on low speed after each just until blended.
8. Stir in dry pudding mix until well blended.
9. Gently stir in 1 cup berries.
10. Bake 1 hour or until centre is almost set.
11. Cool completely.
12. Refrigerate 4 hours.
13. Top with Cool Whip and remaining berries just before serving.

nilla vanilla wafers, sugar, butter, cream cheese, flour, sour cream, eggs, frozen blueberries, topping

Taken from www.kraftrecipes.com/recipes/creamy-lemon-blueberry-dessert-116118.aspx (may not work)