Blueberry Yum Yum

Blueberry yum yum really says it all about the dessert. Once you take a bite….yum is about the only thing you can say!  I love that this creamy layered dessert is super simple to put together. It’s one of those dessert recipes that taste amazing but you won’t need to spend hours making it. YAY!!

I think this is the perfect dessert for spring, summer, or fall! It’s loaded with luscious fruit flavor, a yummy cookie base, a velvety cream cheese layer, then it’s topped with a creamy layer! It only bakes for 10 minutes so you won’t be heating up your kitchen during the hot summer months. The recipe makes a generous 9X13 inch baking dish which is perfect to bring and share at all your potlucks, church picnics, and tailgating events.

If you love easy, no-bake layered desserts like this one, be sure to try my Oreo Delight, Pineapple Delight, and Butterscotch Delight too—each one is creamy, nostalgic, and always a crowd favorite.

I hope you enjoy this sweet scrumptious blueberry dream.

What Is Blueberry Yum Yum?

Blueberry yum yum is a delicious Southern, almost no-bake, layered dessert that’s easy to make year round and perfect for holidays, potlucks, picnics, church suppers, and even weeknight family dinners.

Blueberry Yum Yum Recipe Ingredients

• Cookies: We use Pepperidge Farm Dublin Cookies to create a more than delicious base crust. I adore these cookies.
• Butter: Binds the cookie crumbs together creating a sturdy and delicious base.
• Cream Cheese: I use regular, full fat cream cheese.
• Confectioner’s Sugar: Best if sifted first. It blends smoothly into the cream cheese mixture.
• Vanilla Extract: I use pure vanilla extract not the imitation.
• Lemon Zest: I love the fresh, zesty flavor the lemon zest adds. It’s not traditionally used in the classic recipe. If you want the flavor to be exclusively blueberry, simply omit the lemon zest.
• Heavy Cream: Integral ingredient to create the luscious creamy layer. I have heard from a few readers that they prefer this dessert without the lemon flavor.
• Whipped Topping: Since this comes to us frozen, it’s important to thaw it overnight in the fridge. Cool Whip works well, and I’ve also had equally good results with Kroger’s whipped topping. (no endorsement!)
• Blueberry Pie Filling: This convenience product makes this recipe deliciously do-able to make year round. The blueberries are canned at peak of their season so they’re always ready to use!

How To Make Blueberry Yum Yum

1. Crush the cookies and reserve about 3/4 cups of crumbs then set aside. Stir butter and cookies.
2. Press the crumb and butter mixture evenly into the bottom of the prepared baking dish. Bake
3. Cream together cream cheese, powdered sugar, vanilla, and lemon zest.
4. Add heavy cream.
5. Beat until fluffy.
6. Fold in half of the whipped topping container.
7. Spread the cream cheese mixture over the cooled crust.
8. Top with blueberry filling.
9. Top with the remaining whipped topping.
10. Sprinkle the top with reserved crushed cookies. Refrigerate. Serve.

***See the full instructions below.

Notes + Tips

• Cookies: I generally use Pepperidge Farm Dublin cookies. They’re outrageously delicious! If you can’t find them, any good quality crispy butter cookie, such as Lorna Doone, will do.  One of the easiest ways to crush them up is to put them in a food processor and pulse them until you achieve your desired texture. You can also put them in a Ziploc and run over them with a rolling pin. I generally go for the second option so I don’t have to wash the food processor! LOL
• Cream Cheese: Your cream cheese should be softened before getting started on your cream cheese mixture. It helps to pull it out about 30 minutes beforehand and cut it up into little cubes. If you forget to pull it out, Better Homes & Gardens offers a couple of quick softening techniques you can try.
• Whipped Topping: Just a reminder, it’s best to thaw the topping in the refrigerator overnight. It’s not recommended to thaw it on the counter.
• Folding: Gently fold in your whipped topping (always add light to heavy when folding). Use a large bowl with a flexible rubber spatula and be gentle. This will help keep your mixture light and fluffy.
• Refrigeration: You’ll want to refrigerate your blueberry yum yum at least 4 hours before serving but overnight is best. It gives your sweet concoction time to set up and create one cohesive flavor profile that just begs to be eaten.
• Variation: Sometimes I added 1/2- cup of toasted and chopped pecans to the crust. When I use pecans in the crust, I garnish the top of the dessert with them as well, in lieu of the cookie crumbs.
• What Does Blueberry Yum Yum Mean In Slang? Well, it the name of a song by Ludicrous and also, according to Google,  a strain of marijuana.

Storing + Freezing + Make Ahead

• How Long Can You Keep This In The Fridge? This will stay fresh and ready to serve for up to 1 week in the fridge but good luck with that! This is the kind of dessert people go looking for when they want a snack (or in my case, breakfast!). Yeah – it’s that good.
  • For best results, you’ll want to keep it covered with plastic wrap or aluminum foil so it doesn’t dry out or soak up any fridge odors.
• Can You Freeze This Blueberry Yum Yum Recipe? Yes, actually you can freeze this dessert for up to 3 months. I like to use disposable aluminum pans, so my good casserole dishes don’t get stuck in frozen limbo. Once you put your dessert together, I suggest letting it sit up in the fridge for an hour or so before transferring it to the freezer.
• Make-Ahead Tips: This Blueberry yum yum recipe is actually supposed to be made in advance, so it works out. You’ll need at least 4 hours before serving but I like to make mine the day before and let it set up overnight. For best results, you’ll want to reserve the FDA-recommended 2-hour serving rule.
• Food Safety:
• Best Way To Plastic Warp For Food Storage: Hotel wrap your blueberry dessert to protect it from freezer burn and don’t forget to label it. You may also want to use wax paper to separate the top of your blueberry yum yum recipe from the plastic wrap. It just makes things easier. Then slow thaw it in the fridge overnight before serving
• Food Safety: If you’d like more food safety info check out this article. I’ve yet to find an article that specifically lists blueberry yum yum dessert, I use cheesecake food safety as my reference.

🍰 More No-Bake Layered Desserts to Try

If you love easy, creamy layered desserts like this one, here are a few more no-bake favorites that are just as nostalgic and crowd-pleasing.

• Cherry Delight – Sweet, creamy, and topped with that classic cherry pie filling.
  
• Chocolate Lasagna  – Decadent, chocolatey layers with a creamy filling that’s always a crowd favorite.
  
• Peanut Butter Lasagna – A rich, layered dessert with chocolate and peanut butter in every bite.
  
• Lemon Lush – Light, creamy, and perfectly balanced with a bright citrus flavor.
  
• Eclair Cake – A classic no-bake dessert with layers of graham crackers, pudding, and chocolate topping.

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Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen

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Blueberry Yum Yum

Blueberry Yum Yum is a sweet summer concoction of cold creamy layers with blueberry filling on a scrumptious lemon cookie crust that spreads happiness.

Prep Time15 minutes mins

Cook Time10 minutes mins

Refrigeration4 hours hrs

Total Time4 hours hrs 25 minutes mins

Servings: 12 servings

Author: Kathleen

Ingredients

• ▢ 3 (6-ounce) packages Pepperidge Farm Dublin Cookies
• ▢ 1/2 cup butter, melted
• ▢ 1 (8-ounce) package cream cheese, softened
• ▢ 1 cup confectioners sugar
• ▢ 1 teaspoon pure vanilla extract
• ▢ zest of 1 lemon
• ▢ 1/4 cup heavy cream
• ▢ 2 (8-ounce) tubs frozen whipped topping, thawed
• ▢ 1 (21 ounce) can blueberry pie filling

US Customary - Metric

Instructions

• Preheat oven to 350°F (177°C). Spray a 9X13 inch baking dish with nonstick cooking spray; set aside.
• Crush the cookies. Reserve about 3/4 cup of crumbs for the topping and set aside. Place the rest of the crumbs in a medium mixing bowl and add the melted butter (1/2 cup). Stir to combine.
  
• Press the crumb and butter mixture evenly into the bottom of the prepared baking dish. Bake for 10 minutes. Cool completely.
  
• In a medium mixing bowl, using an electric mixer, cream together cream cheese (1 package), confectioners sugar (1 cup), vanilla (1 teaspoon), and lemon zest (zest of 1 lemon). Add heavy cream (1/4 cup). Beat on high speed until fluffy. Gently fold in 1/2 of one container of whipped topping until evenly combined.
  
• Spread the cream cheese mixture over the cooled crust. Top with blueberry pie filling (1 can). Top with remaining whipped topping.
  
• Sprinkle the top with reserved crushed cookies. Refrigerate at least 4 hours, or overnight, before serving.
  

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Notes

1. Cookies: I generally use Pepperidge Farm Dublin cookies. They’re outrageously delicious! If you can’t find them, any good quality crispy butter cookie will do.  One of the easiest ways to crush them up is to put them in a food processor and pulse them until you achieve your desired texture. You can also put them in a Ziploc and run over them with a rolling pin. I generally go for the second option so I don’t have to wash the food processor! LOL
2. Cream Cheese: Your cream cheese should be softened before getting started on your cream cheese mixture. It helps to pull it out about 30 minutes beforehand and cut it up into little cubes. If you forget to pull it out, Better Homes & Gardens offers a couple of quick softening techniques you can try.
3. Whipped Topping: Just a reminder, it’s best to thaw the topping in the refrigerator overnight. It’s not recommended to thaw it on the counter.
4. Folding: Gently fold in your whipped topping (always add light to heavy when folding). Use a large bowl with a flexible rubber spatula and be gentle. This will help keep your mixture light and fluffy.
5. Refrigeration: You’ll want to refrigerate your blueberry yum yum at least 4 hours before serving but overnight is best. It gives your sweet concoction time to set up and create one cohesive flavor profile that just begs to be eaten.

Nutrition

Serving: 1serving | Calories: 584kcal | Carbohydrates: 69g | Protein: 5g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Cholesterol: 46mg | Sodium: 305mg | Potassium: 167mg | Fiber: 2g | Sugar: 48g | Vitamin A: 639IU | Calcium: 70mg | Iron: 2mg

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