Blueberry Yum Yum Cake
Blueberry Yum Yum Cake is a luscious, no-bake dessert featuring layers of buttery graham cracker crust, creamy cheesecake filling, and sweet blueberry pie topping. It’s an easy-to-make treat that’s perfect for potlucks, family gatherings, or summer days.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Ingredients
Scale
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tbsp granulated sugar
For the Cream Cheese Layer:
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups whipped topping (like Cool Whip)
For the Blueberry Layer:
- 1 (21 oz) can blueberry pie filling
For the Topping:
- 1 cup whipped topping
- Optional: Fresh blueberries for garnish
Instructions
- Make the Crust:
- In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until combined.
- Press the mixture evenly into the bottom of a 9×13-inch dish. Refrigerate while preparing the other layers.
- Prepare the Cream Cheese Layer:
- In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
- Fold in the whipped topping until fully combined.
- Spread the cream cheese mixture evenly over the chilled crust.
- Add the Blueberry Layer:
- Spread the blueberry pie filling evenly over the cream cheese layer.
- Top the Dessert:
- Spread the remaining whipped topping over the blueberry layer. Smooth it out with a spatula.
- Chill and Serve:
- Refrigerate the dessert for at least 4 hours, or overnight, to set.
- Garnish with fresh blueberries if desired before serving. Slice and enjoy!
Notes
- For a homemade twist, use fresh blueberry compote instead of canned pie filling.
- This dessert can also be made in individual cups for a fun presentation.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Find it online: https://ukfinda.com/blueberry-yum-yum-cake/