Who doesn’t enjoy a silky smooth no-bake dessert? And Blueberry Yum Yum does not fail when it comes to creamy no-bake treats. This Southern staple is no-bake perfection at its best, with two fluffy layers sandwiching a layer of blueberry pie filling.
1 1/4 c. graham cracker crumbs
6 T. unsalted butter, melted
1/4 tsp. ground cinnamon
Cream Cheese Mixture:
1 (8 oz.) package cream cheese, softened
1/2 c. confectioners’ sugar
2 c. whipping cream
1/2 tsp. vanilla extract
3 T. granulated sugar
1 (21 oz.) can blueberry pie filling
Making the Crust:
Combine graham cracker crumbs, cinnamon, and melted butter in a mixing basin. Toss with a fork to moisten the crumbs.
2 tablespoons of crumbs should be set aside for sprinkling on top.
In a 9×9-inch pan greased with nonstick cooking spray, press the crumb mixture onto the bottom.
To make the cream cheese mixture, start by combining all of the ingredients in a mixing bowl.
Cream together softened cream cheese and confectioners’ sugar with an electric mixer until creamy.
Whip the whipping cream, granulated sugar, and vanilla extract in a separate dish until stiff peaks form.
Mix the whipped cream and cream cheese mixture together by hand until well blended.
Assemble the Yum Yum Layers in the following order:
Over the crust, spread a little less than half of the cream cheese/whipped cream mixture evenly.
Drop generous spoonfuls of blueberry pie filling on top of the cream cheese layer. Spread the blueberry pie filling evenly over the cream cheese top using a spatula.
Finish with the remaining cream cheese/whipped cream mixture on top of the blueberry layer. Spread it evenly over the blueberry layer, totally covering it.
2 tablespoons saved graham cracker crumbs, sprinkled on top
Before serving, cover and chill for several hours or overnight.
NOTES FROM TRACEY:
I get the “premium” pie filling since it contains more blueberries.
If you like, you can use 1/3 less fat cream cheese in this recipe.
If you choose, you can replace the homemade whipped cream in the cream cheese mixture with an 8-ounce bottle of Cool Whip non-dairy whipped topping.
Yum Yum is thick for us! And that’s exactly how this recipe comes out: rich, creamy layers. For a 913′′ pan, we recommend doubling the recipe. This recipe might be “stretched” to a 913′′ pan, but the layers will be quite thin (and you would probably need to double the crust portion for it to adequately cover the bottom of the pan).
As it rests, the flavor of this Blueberry Yum Yum improves even more. We love it after it’s been refrigerated overnight, and we love it even more after it’s rested for two nights and melded together!