Description
Blueberry Yum Yum is a no-bake layered dessert featuring a buttery graham cracker crust, creamy cheesecake layer, sweet blueberry pie filling, and fluffy whipped topping.
Ingredients
Units
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 container (8 oz) whipped topping (e.g., Cool Whip), thawed
- 1 (21 oz) can blueberry pie filling
Instructions
- In a bowl, combine graham cracker crumbs and melted butter. Mix until well combined.
- Press the mixture firmly into the bottom of a 9×9-inch dish to form the crust. Chill in the fridge while preparing the filling.
- In a mixing bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract, and continue beating until well combined.
- Fold in half of the whipped topping until smooth.
- Spread the cream cheese mixture over the chilled crust evenly.
- Spoon the blueberry pie filling over the cream cheese layer.
- Top with the remaining whipped topping, spreading it evenly.
- Chill the dessert for at least 4 hours or overnight before serving.
Notes
- For a crunchier crust, bake it at 350°F (175°C) for 8 minutes and let it cool before adding layers.
- You can use fresh blueberries cooked down with sugar as a homemade pie filling.
- Best served cold, straight from the refrigerator.
Nutrition
- Serving Size: 1 square
- Calories: 340
- Sugar: 26g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg