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!

First of all, I love that it’s super simple to put together. It’s one of those desserts 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 which is about all I crave when spring begins. 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 share my love for berries, then you probably already love blueberry muffins and blueberry coffee cake.  You’ve got to try my berry chantilly cake, too. It is an outta’ this world cake that’s a real show stopper.

This blueberry yum yum recipe is like eating an incredible dessert lasagna with a blueberry cobbler on top. That’s one of the easiest ways to describe it other than just to say that it’s a sweet scrumptious blueberry dream.

Let’s make this!

Ingredients List

• Cookies
• Butter
• Cream Cheese
• Confectioner’s Sugar
• Vanilla Extract
• Lemon Zest
• Heavy Cream
• Whipped Topping
• Blueberry Pie Filling

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.

Blueberry Yum Yum Recipe Notes

This blueberry yum yum recipe is a really easy recipe and it tastes phenomenal! Here are a couple of little tips to ensure sweet success with your new favorite dessert.

• 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
• 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.

How to Store and 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 Delights, Lushs, and Layered Desserts!

• Lemon Lush
• Eclair Cake
• Chocolate Delight
• Oreo Delight
• Strawberry Tiramisu
• Tiramisu (The Italian Classic!!)
• Butterscotch Delight
• Cherry Delight
• Chocolate Lasagna
• Pineapple Delight
• Peanut Butter Lasagna

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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

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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  Summer Berry Icebox Cake
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  Triple Berry Icebox Cake

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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.

© Gonna Want Seconds. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media/website/blog is strictly prohibited.

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