Recipe

A A A

• 35 vanilla wafer cookies, crushed (1 1/2 cups)
• 1 egg white, beaten
• 1 tbsp butter, melted
• 1 1/4 cups low-fat milk
• 4 oz instant lemon pudding mix
• 1 1/2 tsp finely grated lemon peel
• 1 cup frozen whipped topping, thawed
• 2 tbsp sugar
• 1 tsp cornstarch
• 3 tbsp water
• 1 1/2 cups blueberries, fresh or frozen
• 1 tbsp lemon juice

• 1 Heat oven to 400 degrees. Lightly spray tart pan with removable bottom, 9x1 inch, with cooking spray. Mix crushed cookies, egg white and butter until crumbly. Press onto bottom and up the side of pan. Bake 8-10 minutes or until light golden brown; cool.
• 2 Beat milk, pudding mix and lemon peel in medium bowl with electric mixer on low speed about 2 minutes or until smooth. Chill 5 minutes.
• 3 Fold in whipped topping. Spread over crust. Cover and refrigerate at least 2 hours until chilled.
• 4 Blueberry Topping: Mix sugar, cornstarch and water in 1-quart saucepan. Stir in 1/2 cup of the blueberries. Heat to boiling; reduce head to medium-low. Cook about 5 minutes or until slightly thickened.
• 5 Stir in lemon juice; remove from heat. Cool 10 minutes. Stir in remaining 1 cup blueberries. Cover and refrigerate at least 1 hour until chilled. Spread over prepared tart and store, covered, in refrigerator.