No-Bake Blueberry Yum Yum

Who doesn't love a deliciously creamy no-bake dessert? And when it comes to creamy no-bake desserts, Blueberry Yum Yum certainly does not disappoint. With two fluffy layers sandwiching a layer of blueberry pie filling, this Southern classic is no-bake deliciousness at its best.

When I think of Yum Yum dessert, I usually think of Cherry Yum Yum. But my husband claims Blueberry Yum Yum was the Yum Yum that started it all.

Whether he's correct or not, we'll never know. But one thing we do know is no matter what flavor it is, Yum Yum dessert is just plain delicious. And one I would hands-down choose from a dessert line-up every time.

But just what exactly is a Yum Yum?

A "Yum Yum" is a classic creamy layered dessert with a crust (typically shortbread-type or graham cracker) and a fruit or flavored filling sandwiched between two fluffy cream cheese/whipped cream layers. It's creaminess makes it a totally satisfying, comfort food dessert, for sure.

With two fluffy layers sandwiching a layer of blueberry pie filling, this Southern classic is no-bake deliciousness at its best.

I'm not sure where the dessert originated, or how its name came to be. But Yum Yums are a very popular Southern dessert, ranging in all sorts of flavors ... from Cherry Yum Yum to Strawberry Yum Yum, this ever-classic Blueberry Yum Yum, and even summery Peach Yum Yum. And then there's also our newly-created fall-favorite Pumpkin Yum Yum that we absolutely adore.

Perhaps its name comes from the fact that it's a whole bunch of yummy stuff layered together? Or, from the fact its layered deliciousness can be perfectly described with just one simple little word - yum. But it's so good, you want to say it twice!

All I can say is, wherever this dessert came from and however it got its fun little name, a huge thank you to whoever it was that created it! Because this stuff is just soooo good. It truly is Southern no-bake deliciousness at its best.

Yum Yums in general are very easy to make. Since this Blueberry Yum Yum takes advantage of canned blueberry pie filling convenience and is completely no-bake, it's especially easy to make. You don't even need to warm up that oven to bake up the graham cracker crust.

To get this dessert started, just mix together graham cracker crumbs, melted butter, and a small touch of ground cinnamon.

Then press the graham cracker crumb mixture firmly into the bottom of a baking dish.

Next mix up the mixture for the fluffy creamy layers - a combination of softened cream cheese, sugar, and freshly-whipped whipped cream.

Spread a layer of the whipped cream mixture over the graham cracker crust, and top that with a layer of blueberry pie filling. Then spread on another layer of the whipped cream mixture, and sprinkle the top with graham cracker crumbs.

And that's all there is to it to create this super tasty, super creamy no-bake dessert.

See, super easy, right?

Once the Blueberry Yum Yum is assembled, cover and refrigerate it overnight to allow the flavors to meld.

We absolutely love this Yum Yum after it's refrigerated overnight, and love it even more after it's chilled out and melded together for two nights!

You can certainly serve this after just a few hours in the refrigerate, after it's set. But we find the flavor of this Blueberry Yum Yum to improve even more as it sits. We recommend allowing it to set for at least overnight, and recommend making it two days in advance if you can.

We absolutely love this Yum Yum after it's refrigerated overnight, and love it even more after it's chilled out and melded together for two nights!

I do want to point out, when cut, the blueberry pie filling in this Blueberry Yum Yum tends to be loose and get a little oozy. It's a little tough to get perfectly-clean slices.

We see this "ooziness" much more with this blueberry Yum Yum version than we do with its cherry, peach, and pumpkin counterparts we also make. And I think it's just the nature of blueberry pie filling - which is "thinner" in general than the other filling flavors.

Just don't be alarmed if you get some blueberry oozing -- it just happens.

So it's no matter we don't really know where No-Bake Blueberry Yum Yum originated -- we love it just the same!

Because seriously, who doesn't love a deliciously creamy no-bake dessert? And with its two fluffy layers sandwiching its layer of blueberry pie filling, this Southern classic is no-bake deliciousness at its best.

It's one deliciously creamy dessert that's tough not to love.

Check out these other tasty Yum Yums:

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Blueberry Yum Yum recipe, recipes with blueberry pie filling, no bake dessert recipe

No-Bake Desserts

Southern

Yield: about 9-12 servings

Author: Tracey |

No-Bake Blueberry Yum Yum

Who doesn't love a deliciously creamy no-bake dessert? And when it comes to creamy no-bake desserts, Blueberry Yum Yum certainly does not disappoint. With two fluffy layers sandwiching a layer of blueberry pie filling, this Southern classic is no-bake deliciousness at its best.

prep time: 30 Mcook time: total time: 30 M

ingredients:

Crust:

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

Blueberry Filling:

1 (21 oz.) can blueberry pie filling

instructions:

How to cook No-Bake Blueberry Yum Yum

Prepare the Crust:

In a bowl, combine graham cracker crumbs , cinnamon, and melted butter. Blend with a fork until crumbs are moistened.
Set aside 2 tablespoons of crumbs to sprinkle on the top.
Press crumb mixture into the bottom of a 9x9-inch pan that's been sprayed with non-stick cooking spray.

Prepare the Cream Cheese Mixture:

With an electric mixer, cream together softened cream cheese and confectioners' sugar until smooth.
In a separate bowl, whip the whipping cream, granulated sugar, and vanilla extract until stiff peaks form.
By hand, mix together whipped cream and cream cheese mixture until well combined.

Assemble the Yum Yum Layers:

Spread a little less than half the cream cheese/whipped cream mixture evenly over the crust.
Drop blueberry pie filling by large spoonfuls on top of the cream cheese layer. Gently spread blueberry pie filling evenly over the cream cheese layer.
Top blueberry layer with the remaining cream cheese/whipped cream mixture. Gently spread it evenly over the blueberry layer, covering it completely.
Sprinkle the top with the 2 tablespoons reserved graham cracker crumbs.
Cover and refrigerate for several hours or overnight before serving.

TRACEY'S NOTES:

I buy the "premium" pie filling so it's loaded with more blueberries.
1/3-less fat cream cheese works just fine in this recipe, if you'd like.
You can substitute an 8 ounce container of Cool Whip non-dairy whipped topping for the homemade whipped cream in the cream cheese mixture if you'd prefer.
We like our Yum Yum thick! And that's just how this recipe turns out - nice, thick creamy layers. We recommend doubling the recipe for a 9x13" pan. You could "stretch" this recipe to a 9x13" pan, but the layers will be very thin (and you would probably need to double the crust portion for it to adequately cover the bottom of the pan).
We find the flavor of this Blueberry Yum Yum to improve even more as it sits. We love it after it's refrigerated overnight, and love it even more after it's sat and melded together for two nights!

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