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Ingredients

• ✓ lemon tea cookie
• butter
• blueberry
• white sugar
• cornstarch
• mascarpone cheese
• lemon curd
• whipped topping

Instructions

1. 1 Thoroughly mix crushed lemon cookies and butter together in a bowl.
2. 2 Press cookie mixture into the bottom of an 8-inch springform pan.
3. 3 Place blueberries and sugar in a saucepan over medium-low heat; simmer until sugar has dissolved and a thin sauce forms, 10 minutes.
4. 4 Stir cornstarch into blueberry sauce; simmer until sauce has thickened, about 10 minutes. Remove from heat and cool for 10 minutes.
5. 5 Stir mascarpone, lemon curd, and whipped topping together in a bowl until well blended and smooth.
6. 6 Spread mascarpone mixture over the crust in the springform pan. Cover with waxed paper and freeze until semi-firm, about 10 minutes.
7. 7 Spread blueberry sauce over mascarpone layer; cover with waxed paper and refrigerate until set, at least 1 hour.

By dana