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A slice of Blueberry Yum Yum
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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.
Course Dessert
Cuisine American
Keyword blueberry dessert recipes, canned pie filling desserts
Prep Time 15 minutes
Cook Time 10 minutes
Refrigeration 4 hours
Total Time 4 hours 25 minutes
Servings 12 servings
Calories 584kcal
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.
    Step 1 How to make Blueberry Yum Yum, mixing the crumb ingredients in a bowl
  • Press the crumb and butter mixture evenly into the bottom of the prepared baking dish. Bake for 10 minutes. Cool completely.
    Step 2 How to make blueberry yum yum dessert , pressing the crumb in the baking sheet
  • 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.
    Step 6 How to make no bake blueberry yum yum, folding the whipped topping in the butter mixture
  • Spread the cream cheese mixture over the cooled crust. Top with blueberry pie filling (1 can). Top with remaining whipped topping.
    Step 8 How to make Blueberry Yum Yum, spreading the blueberry filling on top of the cream cheese mixture
  • Sprinkle the top with reserved crushed cookies. Refrigerate at least 4 hours, or overnight, before serving.
    Blueberry Yum Yum dessert in a baking dish

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