Blueberry yum yum really says it all about the dessert. Once you take a bite….yum is about the only thing you can say!
What I Love About This Blueberry Yum Yum Recipe
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!
Blueberry Yum Yum Recipe Notes
This blueberry yum yum recipe is a really easy recipe and it tastes phenomenal! Here’s 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 put them in a food processor and pulse 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 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.
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.
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.
Recipe Variations
This blueberry dessert is so incredibly delicious I just had to get in the kitchen and experiment. Here are some tasty options.
- Use a different pie filling. Switch up the flavor with different pie filling options. You can also grab a cake mix instead and make a cherry pineapple dump cake or a super strawberry poke cake.
- Use fresh blueberries. If you have access to fresh blueberries, then go all out and make your own special pie filling to use for this dessert. Can it really get any better?
More Spring Dessert Recipes
- Blackberry Pie
- Lemon Blueberry Bars
- Banana Cream Pie Recipe
- Strawberry Tiramisu
- Peaches And Cream Pie
Blueberry Yum Yum
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. 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. 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, powdered sugar, vanilla, and lemon zest. Add heavy cream. Beat on high speed until fluffy. Gently fold in 1/2 of one container of whipped topping until evenly combined.
- Spread cream cheese mixture over cooled crust. Top with blueberry pie filling. Top with remaining whipped topping.
- Sprinkle the top with reserved crushed cookies. Refrigerate at least 4 hours, or overnight, before serving.
I’ve been making this quite a bit over the summer, experimenting with different pie fillings. Strawberry is my favorite so far, raspberry my least. Today I’m trying cherry and decided to use a bit of almond extract based on a cherry yum yum recipe I saw. I’ve also been adding about an ounce of ground pecans to the shortbread crust. It gives it a nice texture.
I’m really glad I decided to try this recipe. It’s pretty fabulous. 👍
Hi, Marianne! That’s so cool! Strawberries are my fave too! I’m glad you like this. Thank you so much! 🙂
I finally got around to making this and found it to be very light and refreshing, but I was disappointed that the blueberry flavor didn’t really come through because the lemon zest overpowered everything else. Next time, I’ll use half as much zest, and double the blueberry filling. I’ll also omit (or at least cut way back) on the last layer of whipped topping because for me it was a bit much.. But overall I really enjoyed it.
Thank you for your feedback, Marianne <3
I just need a little clarification. The final layer is 1 1/2 tubs of plain Cool Whip? Thanks.
Hi, Marianne. Yes, that’s correct. Enjoy and let us know how it turns out 🙂
Loved how light but delicious this is.
Had trouble getting the crust out but was still great.
Used my own blueberry recipe.
Thanks, b! I’m glad you liked it!
My oh my, it’s so good, I’m gonna make this again this week!
Woot woot! That’s awesome, Rhea! Thank you!
Made this for dessert this evening and not only was it easy, but it is absolutely mouthwatering! Looking forward to ending the night with this sweet treat, indeed!
Thank you so much, Sara!
I love the name of this recipe!! Because really, it is super yummy. My kids and I made this recipe this weekend and it was a hit!
Thank you so much, Anjali! I’m happy your kids enjoyed making this dessert! 🙂
Wow, the layers on this!! I am definitely going to give this a go over the long weekend, thank you so much for this recipe 🙂
Thank you, Cathleen! Happy long weekend! 🙂
Now I know why it’s called blueberry yum yum 🙂 So easy and delicious…thanks for sharing!
Thank you, Traci! Glad you like it 🙂
I LOVE this dessert! Not only am I a blueberry fan, but the layers of this dish are divine!
Jenn, thank you so much!! 🙂
I wish I had thought to ask this before, but do you happen to know how many cups of whipping cream I’d need to equal two 8 oz. tubs of cool whip? Common sense tells me 16 ounces but I really don’t know. Thx.
I think that sounds about right, Marianne <3
This sounds like a delicious combo! Can it be made with fresh blueberries, if so, how would you do it differently? TIA
Hey, Julie. I only make this with blueberry pie filling. I’m sure you could use fresh blueberries if you first made a homemade blueberry pie filling. Best of luck <3
Hi Julie, I make this and use fresh blueberries. You need about 6 cups for a 9×11. ( I made 4 cups first time it wasn’t enough). Look on All recipes site on how to cook blueberries. It’s so good with fresh!
My 6 year old nephew helped me make this. It’s so easy to make. We loved it!
Hi, Maya! That’s amazing! Thank you for your positive feedback 🙂
I would love to try this but I won’t eat Cool Whip. Would stabilized whipped cream work instead? I just happen to have a can of blueberry pie filling and was waiting for the right recipe to come along.
Hi, Marianne! Thanks for asking. Based on what I read, you can stabilized whipped cream is a great substitute for Cool Whip. Hope this helps and let us know how it turns out! 🙂