Shelly's Recipe

BLUEBERRY CHEESECAKE TRIFLE

Category: Trifles

11/2 cup crushed butter-flavored crackers
1 (8 oz) pkg cream cheese, softened
1 cup sour cream
1/2 cup cold whole milk
1 (3.4 oz) pkg instant French vanilla pudding mix
1 (12 oz) carton frozen whipped topping, thawed
1/4 cup butter or margarine, melted
2 (21 oz each) cans blueberry pie filling

Crush crackers and set aside. In a large mixing bowl, beat cream cheese until smooth. Stir in sour cream and mix well.

In a small mixing bowl, combine milk and pudding mix. Beat on low speed for 2 minutes; stir into cream cheese mixture. Fold in whipped topping. Melt butter and toss with cracker crumbs.

In a 2 1/2-quart trifle bowl or deep dessert bowl, layer half of the cream cheese mixture, half of the buttered cracker crumbs and 1 can of blueberry pie filling. Repeat layers. Cover with plastic wrap and refrigerate overnight. Yields 12 to 16 servings.