• If you aren’t using prepared Blueberry Pie Filling Filling, here’s how to make the homemade version.

Blueberry Pie Filling Filling:

• In a medium saucepan, place 1 ½ cups of frozen or fresh blueberries, ½ cup sugar, 2 tablespoons cornstarch and 2 tablespoons lemon juice or water and bring berries to boil over medium-high heat.
• Let simmer 4-8 minutes until thickened and remove from heat to cool down and place in fridge until ready to use. Will continue to thicken as it cools down as well.

Cheesecake Filling:

• Whip together the softened cream cheese, powdered sugar and extract until smooth and blended. Add whipped topping and mix together well, but don’t overbeat. Place in fridge until ready to use.

Layering:

• Place a layer of Ladyfinger cookies, pound cake or angel food cake slices on bottom of 8x8 pan.
• Add ½ of the blueberry filling on top of the base layer and spread out.
• Scoop the cheesecake filling on top of the blueberry layer and spread out evenly.
• Add remainder of blueberry filling on top of cheesecake filling and swirl through the cheese or spread out.
• Add whipped topping and layer on top of the blueberry layer and spread out.
• Place 8x8 pan in fridge covered and store overnight.
• Add some chopped white chocolate chips, shaved bar or curls if you wish right before serving if desired.
• If you’re using ladyfinger cookies, they are hard and need to soak overnight in the dessert to give them that lovely soft and fluffy texture. If you need to hurry this along further you could dip in milk of choice very quickly and layer in pan. Do not soak the ladyfingers more than a few seconds or they will get mushy.
• Let dessert chill for 6 hours or overnight. Slice and serve.