How to make it :
In a food processor ground whole Oreo cookies with the filling to get fine crumbs. Combine Oreo crumbs with 6 tablespoons melted butter and stir until evenly moistened. Press the mixture into the bottom of 9 x 13-inch dish. Set in the fridge to firm while making the filling. In a bowl mix together cream cheese, ½ cup softened butter and powdered sugar and beat well. Mix in 1 ¼ cup Cool Whip. Fold in blueberries. NOTES: If you use frozen blueberries you must thaw them first and rinse with water if you don’t want to get dark purple color for your filling than drained them well at several layers of paper towel!!! Spread the mixture over the crust. In a medium bowl combine white chocolate instant pudding with 3 cups cold milk. Whisk for a few minutes until the pudding starts to thicken and mix in pulverized freeze-dried blueberries. Spread over cream cheese layer. Set in the fridge to firm. Spread 1 ½ cups Cool Whip on top. Top with white chocolate curls or shavings or sprinkle white chocolate chips. Refrigerate at least 3-4 hours before serving.
