Blueberry Yum Yum

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Blueberry Yum Yum

I love a layered dessert in the summer time.  Wait, who am I kidding?  I love a layered dessert anytime!  Based on the huge success of my Oreo Delight and my Lemon Icebox Delight, I’m bringing you a fun new layered dessert called Blueberry Yum Yum.  Actually, this is a variation on a recipe that has been around for years.  The original recipe calls for you to use raw egg whites in the middle layer, so I just updated it a bit.
Blueberry Yum Yum 2

This is a sweet and creamy dessert that would also be great with other pie fillings like peach and strawberry! And come on, this has crushed Lorna Doone cookies in it.  How can that be bad?  Face it.  It can’t.  Y’all enjoy!

Blueberry Yum Yum - Pinterest


Blueberry Yum Yum
Prep time
Cook time
Total time
Serves: 10 to 12 servings
  • 1 (10-ounce) package Lorna Doone Cookies
  • ¼ cup butter, melted
  • 1 (8-ounce) package cream cheese, softened
  • 1 cup powdered sugar
  • 2 (8-ounce) container frozen whipped topping, thawed
  • 1 (12-ounce) can blueberry pie filling
  • 1 cup chopped pecans
  1. Preheat the oven to 350°. Crush the Lorna Doone cookies and reserve about ½ cup of the crumbs for the topping. Mix the cookie crumbs with the melted butter. Press them into the bottom of a 9x13-inch glass baking dish. Bake for 5 minutes and then cool completely.
  2. In a large bowl, combine the softened cream cheese, powdered sugar, and 1 container of the thawed whipped topping by stirring by hand. Once thoroughly mixed, spread the mixture over the cooled crust.
  3. Drop dollops of the blueberry pie filling over the cream cheese layer and spread carefully. Sprinkle pecans over the pie filling. Top with the remaining container of whipped topping and sprinkle with the reserved crushed cookies. Refrigerate at least 2 hours before serving.

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  1. Debbie Caraballo says:

    This sounds delicious! Love the versatility of it as well. Thanks Stacey!

  2. Wow! What a way to start the week!!! :) This looks like a light, cool and refreshing summer afternoon dessert that can really be changed up. There are soooo many wonderful fillings available now to experiment with. I’d love to try this with a shortbread cookie. I’m always excited to see what new recipe(s) you have each week. Thanks for an awesome recipe Stacy, and I look forward to seeing more!

  3. Hi Stacey! Seeing your Blueberry Yum Yum recipe really brings back memories. My Mom used to make Cherry Yum Yum EVERY weekend in the summer when I was growing up. It was probably only a summer or two after she got the recipe but it seems like it was a long time. I’ve been thinking about it recently.

    I remember the original recipe called for Dream Whip – that was before Cool Whip days!

    Thanks for sharing an oldie but goodie – with your updates of course.

  4. Since it’s blueberry season, what adjustments would be necessary to use fresh blueberries. I just picked 3 pounds yesterday and would certainly prefer using those instead of something from a can. It looks delicious.

    • Hi Sara! Honesty, I’m not sure, having never done that before. You could do it by simply replacing the filling layer with berries, or I guess you could make a blueberry pie filling just as if you were going to make a pie and use that instead. If you try it, please let me know how it turns out. Enjoy!

  5. Looks tasty!

  6. Bev Shaffer says:

    I can’t wait to try this yummy recipe! My favorite pie filling is cherry but blueberry is good too!
    Thanks Stacey!

  7. I just saw you on Fox & Friends & cannot wait to get your cookbook & try some of your recipes. The bacon & blue broccoli salad sounds devine! Thank you for sharing.


  8. It sounds, and looks t be a dessert that one like me (who loves blueberries) would really enjoy. It is already on my menu. I do not however know where in Manitoba Canada I can purchase LORNA DOONE cookies.

  9. Nazareth Ibarra says:

    OMG i just made this and it turned out amazing. I a few modifications to it. I used whipping cream to make the whip cream instead of buying the frozen ( turned out cheaper in the long haul) and i made my own blueberry filler (which i grow in my back yard, and which took me forever to do, but worth it although i think i will be buying the canned later on unless i’m making a bunch of pies then i’ll do mine) . turned out amazing before i knew it i pretty much ate the whole pie (yea sweets are my guilty pleasure). Will definitely be making more amazing recipe :)

  10. Tracie Jackson says:

    The recipe sounds amazing – I am going to try it this weekend. I have to travel with it in a car for about 2 hour is there anything special I need to do.

    • Keep it cool and it should travel just fine. I’d make sure it has some time in the fridge (preferably overnight) before the trip so it’s good and set.

  11. I made this for tonight’s dessert and it was wonderful. I had to substitute Nilla Wafers because it was the only cookie I had on hand. I used the Berry Blend Pie Filling which has blueberries, strawberries and raspberry but that worked also. Thanks for the recipe…I will definitely make again…and again…

  12. I made this wonderful dessert yesterday. I had dinner guest and needed a quick dessert. It turned out great….thank you

  13. Was wondering if I could replace the powdered sugar with Splenda (I’m diabetic) and if I were to make my own pie filling using Spenda, if it would taste as good as your recipe.


  14. jess branch says:

    I made this last month and my girlfriends raved over it. Since it was for a fourth of july party I added some red, white and blue sprinkles. Very patriotic. I loved this so much that I just purchased your book and cannot wait for it to get here! Thank you!

  15. Angela Dansby says:

    My sister and I made this last Saturday while at the beach. It was so simple to make and delicious! Yum Yum is definitely an appropriate name for this dessert.

  16. I stumbled on to your site last night and fell asleep in my recliner looking at all of your Southern recipes. It was like Eureka I have found a gold mine of recipes I love!!! Many of them brought back childhood memories (deviled ham and pimento spread) . First thing I did this morning was get back on the site and will probably spend the day here. Reading recipes to me is better than reading a good book. I am over our church kitchen and the first one to try for Sunday fellowship will be the Blueberry Crumb Delight , this just has to be delicious.

  17. Exactly how many shortbread cookies do I need to use.? I have the lorna doone’s 1.5 oz individually packaged 30 count 6 in each package I know 30 is too much so exactly how much?

  18. sandi watson says:

    my mom made this years ago with cherry pie filling. she made a graham cracker crust instead of cookies.


  1. […]  Recipe adapted from Southern Bite. […]

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