Blueberry Yum Yum

Pin this Post on Pinterest Share on Facebook
Pin on PinterestShare on FacebookShare on YummlyTweet about this on TwitterShare on Google+Share on RedditDigg thisShare on StumbleUpon

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
Ingredients
  • 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 (21-ounce) can blueberry pie filling
  • 1 cup chopped pecans
Instructions
  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.

Pin on PinterestShare on FacebookShare on YummlyTweet about this on TwitterShare on Google+Share on RedditDigg thisShare on StumbleUpon

Don't miss a single recipe! Subscribe to my email list.

Read Newer Post
«
Read Older Post
»

Comments

  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!

    • 1 qt. blueberries
      1 c. water
      1 c. sugar or splenda- can add a little sugar with splenda
      3-4 Tbs. cornstarch
      lemon juice or vanilla optional
      1/4 c. blueberries from quart

      Mix splenda or sugar and cornstarch in saucepan. Stir in water. Add i/4 c. blueberries. Cook over medium heat stirring gently as it starts bubbling and thickening. When it has thickened, stir in blueberries. Cool. Can put pan in cold water and stir to cool faster. Use as blueberry filling.

  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.

    Judy

  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.

    Thanks
    Josee

  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.

  19. Melody Barlow says:

    Hi. My Mother-In-Law makes a variation of this, but uses graham crackers for the crust, and makes a layer of custard-like filling using sweetened, condensed milk and lemon juice. I think your version is going to be more like a cheesecake?, at least the filling part. A great idea for a summer dessert. Thanks for posting.

  20. What are Lorna Doone Cookies? Can they be replaced for something else?

  21. Sometimes my tum tum needs a good yum yum…..if you want heart healthy “eat an apple”. Cannot wait to give this recipe a whirl. So happy to have found you on Pinterest. Love your site Stacey.

  22. Made this for a get together and it was a absolute hit!!

  23. It was delicious, with a few adjustments. For a 9 x 13 pan you need 2 sleeves of Lorna Doone cookies and a stick of melted butter to cover the pan and make it stick (mix in pan) and keep in oven a little longer than 5 minutes, 2 cream cheeses to cover the top, and more than one can of blueberries to actually taste the blueberries.

  24. I cut the recipe in half and made a 9 inch pie out of it. I love lemon with blueberries, so I added a bit of fresh squeezed lemon juice in with the blueberry pie filling to give it a little something extra. Can’t wait until after it’s chilled to try it for a birthday dessert!

  25. Whoo hoo! I just found you. I’ve been looking at your recipes, and I’m thrilled. I was excited to find this recipe. Is there a substitute I can use for cream cheese? It makes me gag, no matter how it’s used. Thanks!

  26. misty old says:

    I have been looking for this recipe for weeks did not know what it was called until today. some one made this at our church and there were no words to describe how awesome this desert was! I am making this recipe today:) I cant wait I can taste it already! funny thing is I don’t like blueberry’s but this is off the chain good! thank you for this awesome recipe:)

  27. LOL! So glad you found it, Misty! Enjoy!!

Leave a Comment

*