Blueberry Yum Yum really lives up to its name. One bite and “yum” is the only word that comes to mind. This creamy, layered dessert is delightfully simple to assemble and doesn’t require hours in the kitchen—perfect for when you want a show-stopping treat without the fuss.
This is a great dessert for spring, summer, or fall. It layers bright fruit flavor over a crisp cookie crust, with a velvety cream cheese layer and a light whipped topping. The crust only bakes for 10 minutes, so you won’t heat up your kitchen during warmer months. The recipe fills a generous 9×13-inch pan—ideal for potlucks, church gatherings, picnics, or tailgates.
If you enjoy no-bake layered desserts, try my other favorites like Oreo Delight, Pineapple Delight, and Butterscotch Delight—each one is creamy, nostalgic, and always well received. I hope you enjoy this sweet blueberry dream.
What Is Blueberry Yum Yum?
Blueberry Yum Yum is a Southern-style, mostly no-bake layered dessert that’s easy to make all year long. It’s a favorite for holidays, potlucks, picnics, church suppers, and casual family dinners because it combines creamy layers and bright blueberry topping on a buttery cookie crust.
Recipe Ingredients
- Cookies: Pepperidge Farm Dublin cookies make a flavorful crust, but any crisp butter cookie will work.
- Butter: Melted butter binds the cookie crumbs into a sturdy base.
- Cream Cheese: Full-fat cream cheese, softened for best results.
- Confectioners’ Sugar: Sift first if possible so it blends smoothly into the cream cheese.
- Vanilla Extract: Use pure vanilla for best flavor.
- Lemon Zest: Adds a bright note; omit if you prefer the flavor to be purely blueberry.
- Heavy Cream: Helps create a light, luscious cream layer.
- Whipped Topping: Thaw frozen whipped topping in the fridge overnight. Cool Whip or similar brands work well.
- Blueberry Pie Filling: Canned pie filling keeps this dessert quick and consistent year-round.
How To Make Blueberry Yum Yum
- Preheat oven to 350°F (177°C). Spray a 9×13-inch baking dish with nonstick spray and set aside.
- Crush the cookies, reserving about 3/4 cup of crumbs for the topping. Place the remaining crumbs in a bowl, add 1/2 cup melted butter, and stir to combine.
- Press the crumb and butter mixture evenly into the bottom of the prepared dish and bake for 10 minutes. Cool completely.
- In a medium bowl, beat together 1 (8-ounce) package softened cream cheese, 1 cup confectioners’ sugar, 1 teaspoon vanilla extract, and the zest of 1 lemon. Add 1/4 cup heavy cream and beat on high until fluffy.
- Gently fold in half of the thawed whipped topping until evenly combined. Spread this cream cheese mixture over the cooled crust.
- Spread 1 (21-ounce) can blueberry pie filling over the cream cheese layer. Top with the remaining whipped topping.
- Sprinkle the reserved crushed cookies over the top. Refrigerate at least 4 hours, preferably overnight, before serving.
See the full instructions in the recipe card below.
Notes & Tips
- Cookie choices: Pepperidge Farm Dublin cookies are recommended, but Lorna Doone or any quality butter cookie is fine. Crush in a food processor or place cookies in a zip-top bag and roll with a rolling pin.
- Softening cream cheese: Remove from the fridge about 30 minutes before using and cut into cubes to help it soften evenly.
- Whipped topping: Thaw overnight in the refrigerator; do not thaw at room temperature.
- Folding: Fold whipped topping gently into the cream cheese mixture (light into heavy) to keep it airy.
- Refrigeration: Chill at least 4 hours; overnight yields the best texture and flavor melding.
- Variation: Add 1/2 cup toasted chopped pecans to the crust and use additional pecans to garnish instead of cookie crumbs if desired.
Storage, Freezing & Make-Ahead
- Refrigeration: Store covered in the fridge for up to 1 week. Keep it wrapped with plastic wrap or foil to prevent drying or off-flavors.
- Freezing: You can freeze the assembled dessert for up to 3 months. Use disposable pans if you prefer. Chill in the refrigerator for about an hour before transferring to the freezer, and thaw slowly in the fridge overnight before serving.
- Make-ahead: This dessert benefits from being made ahead. Prepare the day before and chill overnight for best results.
Blueberry Yum Yum
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
Instructions
- Preheat oven to 350°F (177°C). Spray a 9×13-inch baking dish with nonstick spray.
- Crush the cookies and reserve about 3/4 cup of crumbs for the topping. Combine the remaining crumbs with melted butter.
- Press the crumb mixture into the bottom of the pan and bake 10 minutes. Cool completely.
- Beat cream cheese, confectioners’ sugar, vanilla, and lemon zest together. Add heavy cream and beat until fluffy. Fold in half of the whipped topping.
- Spread the cream cheese mixture over the cooled crust. Top with blueberry pie filling, then spread the remaining whipped topping over the blueberries.
- Sprinkle reserved crumbs on top and refrigerate at least 4 hours or overnight before serving.
Notes
- Use any crisp butter cookie if Dublin cookies aren’t available. Crush in a food processor or a zip-top bag with a rolling pin.
- Softened cream cheese blends more smoothly—cut into cubes and allow to sit 30 minutes if needed.
- Thaw whipped topping in the refrigerator overnight.
- Fold whipped topping gently into the cream cheese mixture to keep it light.
- For best flavor and texture, chill overnight before serving.
Nutrition
Serving: 1 | Calories: 584 kcal | Carbohydrates: 69 g | Protein: 5 g | Fat: 32 g | Saturated Fat: 18 g | Sugar: 48 g
Fans also enjoy other berry desserts like Blueberry Heaven on Earth Cake, Red White and Blue Poke Cake, Summer Berry Icebox Cake, and Triple Berry Icebox Cake.
Tried this recipe? If you make it, please leave a rating and a comment—I love hearing from you. Thanks for stopping by my kitchen—happy baking!