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.
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. I just love those things. How can that be bad? Face it. It can’t. Y’all enjoy!
Ingredients
- 1 (10-ounce) package Lorna Doone Shortbread Cookies
- ¼ cup butter, melted
- 1 (8-ounce) package cream cheese, softened
- 1 cup powdered sugar
- 2 (8-ounce) containers frozen whipped topping, thawed
- 1 (21-ounce) can blueberry pie filling
- 1 cup chopped pecans
Instructions
- 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.
- 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.
- 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.
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
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followed the directions but the crust was very crumbley (is that a word?) what could i do differently to get it to hold together?
Yes, crumbly is definitely a word! 🙂 The crust in this one is naturally a little more delicate. Ensure you’ve measured the ingredients correctly, then make sure you press it really firmly into the pan before baking. Let the finished dessert get good and cold before slicing. That chilling time really helps everything firm up. If you’d like an even sturdier crust next time, you could also add another tablespoon or two of melted butter to the crumbs. Hope that helps!
I have this once, I thought in a 9*9 pan.. but I can’t remember. Am fixing to make it again for Christmas. Can I a 9*13 pan or 9*9 pan??
This recipe calls for a 9×13-inch dish but you can use a smaller one. The layers will just be thicker.
Hi can you make this the night before
You can! Enjoy!
Thankyou I
Thankyou
It was a hit at our home coming
Love hearing that!
For people having issues with the crust falling apart, I found that getting it COLD is the only way to firm it up. Beautiful recipe, so easy, and your reward is all those cherished memories of eating it as a kid at family gatherings. I’m going to add strawberries today for a little red, white, and blue. Don’t forget to add fresh blueberries to kick it up a notch! Thanks so much!
Love this idea, Jim! And thanks for the tip!
100% very good
The best!Great recipe!Enjoyed by all!
Thanks so much!
You did a great job teaching us how to make your easy Blueberry Yum Yum and other recipes. You’re a wonderful chef. God bless!
Thank you, Sheila!!
Does blueberry yum yum do okay being frozen? I’m going to a picnic tomorrow and it will be a couple of hours before dessert is served.
Yeah, I’d think it should be ok.
The cream cheese is softened and the whipped topping is thawed according to the directions. Each time, the softened cream cheese when combined with the thawed whipped topping becomes lumpy. I have read and learned when softened cream cheese is combined with an ingredient that is cooler than the cream cheese, lumps will occur. None of your other commentators (apparently) had that issue. I sure as heck do and have thrown out the treat—too embarrassed to serve to friends. Please advise—is thawed whipped topping to be interpreted as at room temperature?—I doubt it. I am looking forward to your response and I thank you.
Hey, Boyd! You can always beat the cream cheese with a mixer first until smooth. I often find that using generic or store brand cream cheese produces this result more frequently than the name brand Philadelphia stuff. I don’t really think it’s an issue with the whipped topping, but more about getting the cream cheese super soft. Let me know if I can help any other way…
Thank you for your timely response. I assure you and only one other recipe expert does so according to my experience(s). You are a true professional and obviously talented. I shall try to follow your recommendations. Thank you.
Glad I could help! Let me know how it turns out!
I meant to write back much sooner. Again, thank you. You wrote I could beat the cream cheese with a mixture—by “mixture”, did you mean to “experiment” mixing it with the whipped topping or another mixture altogether? I feel inept.
So sorry for the confusion. Autocorrect changed the word to mixture. It should have been mixer. Beat the cream cheese with a mixer.
I baked the crust according to the directions and it’s still very much crumbs and hasn’t held together at all. Almost came out exactly how it went in. I’m thinking more butter is needed? That being said, I’m very excited to try it! It will just be served in bowls instead. 🙂 Thanks for sharing the recipe!
Interesting! I’ve not had trouble with this crust. Are you sure your measurements were correct?
A commentator wrote (5-1-15) she doubled the ingredients—example she used two cans of Blueberry Pie Filling…”to actually taste the blueberries”. Others were enthusiastically positive about your recipe as written (I presume they did not double any of the ingredients). You did not comment on the “adjustments”. I think I understand why you did so.
I truly want to make your recipe, but do you feel by doubling the ingredients it would result in the proverbial “if it isn’t broken, don’t fix it.(?) By the way, you’re diplomacy is commendable.
I would greatly appreciate it if you could respond. I shall thank you in advance.
Sure, Greer! I’ve not tried the modifications mentioned, so I can’t say anything definitively about them. I’ve only trident as written.
Delicious!!! My late mother in law would make this and my husband asked me to try to. I have to send the recipe to everyone after they try it. This will be a keeper!
So glad to hear that y’all enjoyed it!
I’ve made this twice. once for whatever and the second for Thanksgiving. It is the best! Thanks Stacey.
Sweet! I’m happy to hear you’ve enjoyed it!
Delicious. Only thing different I did I place chopped pecan in cookie crust.
Sounds great! Glad to hear you enjoyed it!
Oh WOW! What an amazing idea!
Best and easiest dessert ever! My son loved it!
Thank you so much Ms. Willie Mae!
This is what I have for my birthday dessert every year but with peaches!
Well that sounds amazing!
Can you put a layer of lemon pudding or vanilla pudding to this recipe?
I don’t see why not! Let me know how it turns out.
Love this recipe! But, how do you get the crust to stay together? Mine never stays in one piece, it all crumbly. Super yummmmmmmy, but doesn’t look too pretty when it gets served. Should I add another tablespoon of butter? Thanks, Judy
So glad to hear you’ve enjoyed it! You could add more butter, but the big thing is making sure your press it together well. I usually use the bottom of the metal dry measuring cup to press it down.
I made it a tad different. I got 12 Ball jars and made them individually. With those, you can just get a jar from the fridge, and it’s got its own serving! I have used multiple fillings, and that was by request. But, it’s super simple to make and a definite favorite! Thank you!
LOVE this idea! So glad everyone enjoyed it!!
Hello! I have a question about the “hand mixing/stirring”. My cream cheese mixture is pretty clumpy and I have worked and worked with it. I cannot get it smooth at all. What am I doing wrong and would using a handheld mixer ruin it? I have it chilling in the fridge right now and am so nervous it’s not going to be good. Thanks!
You’ll want to make sure the cream cheese is super soft (you can even microwave it a little), otherwise it will clump up. Though it will eventually smooth out, it just may take some extra work. And while I usually praise the use of generic or store brand products, I’ve found that in many cases Philadelphia cream cheese mixes easier than some store brands.
I have made this twice before in it is very delicious however I have some fresh picked blackberries in my refrigerator can I substitute and use these?
Sure! Check out the comment above this one a bit where one reader explains how she made fresh berries into a pit filling of sorts to use in this recipe. Enjoy!
This is beautiful!
Exactly what I was looking for.
Cannot wait to make this.
You are genius sir.
Enjoy!!
Any idea if this can be frozen, to thaw about a week later?
I don’t see why not. Just wrap it up tight!
This just looks divine! I really want to try it. I do, however, wish you could buy sugar free blueberry pie filling like you can cherry. But hey, every once in a while it won’t hurt to eat full sugar!
Thanks for sharing, Stacey!
Agreed! Everything in moderation. Enjoy!
Could this be adapted for vegans?
Perhaps, but that’s not a diet I have any experience with.
I assume that other kinds of pie filling can be used for this, Stacey? My husband does not care for blueberries, much to my sorrow, LOL. He would, however, eat Cool-Whip like one would eat ice cream. Maybe I could sneak it by him? THX for another great recipe!
LOL! Yes, most other types of pie filling will work too! And I’m right there with him on the Cool Whip! 🙂
My husband and I just had the tastiest southern comfort lunch at a little place off the beaten path. I mean we were impressed! Our server asked if we would like dessert and we quickly declined because of how full we were. The server mentioned that all of their desserts were homemade. That got our attention! I ordered lemon meringue pie and my husband ordered the blueberry delight. We tasted each other’s pie and hands down the blueberry delight became the star! It was incredible! On our drive home my husband suggests I look for the recipe which I did. I found your recipe and we are thrilled! Thank you for sharing it. We are hitting the grocery store for the ingredients before going home! Guess what I will be doing this evening?
I sure hope that you’ll enjoy this one just as much!
Stacy, as another blogger mentioned, this recipe takes me back to days when I was much younger and Mom made it. Loved it then, and will love it again! Thank you so much for publishing another fantastic recipe … believe me, I’ve tried many and they could all be called Yum Yum!!!
You are so sweet, Kay! Your comment absolutely made my day! Enjoy!! 🙂
For Some One Who Is A Self Taught Cook I Found These Recipe To Be Easy To Follow I Cooked It For Sunday Dinner An There Was Nothing Left Everyone Loved It .
I love hearing that, Jewel!!
If you are making your own filling leave half of the berries raw and them when the others are cooked. We love the texture the raw berries give.
Great idea!
I made this for thanksgiving for my family everyone loved it. They even want me too make it for Christmas. But it’s not the healthiest but it is supposed to be a dessert so I don’t think it Matters much. I’m 13 by the way.
Look at you!! I’m impressed, Diedra! Glad to hear you impressed everyone!
I MADE THIS WITH PINEAPPLE FILLING AND IT WAS WONDERFUL, THE ONLY THING, IS I USED CANNED CRUSHED PINEAPPLE AND YOU HAVE TO MAKE SURE IT IS COMPLETLY DRAINED UNTIL DRY. BUT MY HUSBAND STILL PREFERS THE BLUEBERRY, THANK YOU FOr SUCH A GREAT RECIPE
Pineapple sounds great in this!!
I made this dessert, it is amazing!
Awesome! Tickled you enjoyed it!
This recipe was DELISH! I did substitute the cookie crust with Lemon Oreos and added Lime zest/juice to the cream cheese layer. I also ended up making my own blueberry compote, cooked down with a little sugar and blueberry balsamic vinegar (I had some fresh blueberries and needed to use them). Amazing! I got tons of compliments. Thanks for sharing. I don’t normally eat sweets and I ate half a pan of this myself! I’ve made this twice in the last 6 weeks. 😉
So glad you enjoyed it, Krista!!
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!
Welcome, Kathy! I’m not sure there’s a way around the cream cheese in this particular recipe.
Kathy, you might try mascarpone cheese. It’s lighter and slightly sweeter than cream cheese-not quite the pungent flavor but still creamy. You should be able to find it at most grocers.
Great idea!
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!
Yum! Sounds great! So glad it turned out great for you!
I was thinking of adding lemon to the cream cheese mix.
That would be delicious!
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.
Made this for a get together and it was a absolute hit!!
Awesome! Glad y’all enjoyed it!!
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.
Thanks so much, Anne! Hope you find lots you enjoy!!
What are Lorna Doone Cookies? Can they be replaced for something else?
Graham crackers or any other shortbread cookies should work.
Tried animal crackers?
ATK makes a scratch lemon cheesecake to die for.
I make my own animal crackers first. Then the cheesecake. Mmmmmm!
It freezes well.
I haven’t, but I’m such a fan of Lorna Doones that I just always use those.
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.
Yep! It’s great either way. My version is a bit like cheesecake. 🙂
my mom made this years ago with cherry pie filling. she made a graham cracker crust instead of cookies.
Yum!
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?
Hi Drew! You’ll need about 40 cookies. The 10-ounce package lists 4 cookies as a serving and has 10 servings. Enjoy!
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.
Helen, I’m so glad you’ve enjoyed the site! I hope you all will enjoy that dessert – it’s certainly one of my family’s favorites!
Hi,
I have had cherry yum yum but made with layers of graham crackers .
It is really good.I just put a layer of crackers,then a layer of the mixture filling and then a layer of the fruit . At the end top it with cool whip and crush several crackers and put on top for decoration . Soo delicious !
Sounds amazing, Tammy!
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.
So glad y’all enjoyed it, Angela!
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!
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
I’ve only made it with powdered sugar. I’m not sure Splenda would give it the same texture.
make your own powered sugar with splenda just put it in a blender add some corn starch and it’s exactly the same. I don’t use any sugar anymore as my husband is diabetic so it’s Splenda for me.
Thanks for the tip!
I made this wonderful dessert yesterday. I had dinner guest and needed a quick dessert. It turned out great….thank you
So glad y’all enjoyed it!!
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…
So glad you enjoyed it!!
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.
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 🙂
Edit i meant to put “I did quite a few modifications to it”
I’m just tickled you enjoyed it! Way to make it your own!
oh yea i made another one right after is still setting as we speak so i can give some to my mom and grandma and see if they like it 😀
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.
I’m sure you can find short bread cookies in Canada. Or, even graham or vanilla wafers would work well in this recipe.
I’m sure any shortbread cookie will work fine.
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
Thanks for the support, Judy!
I can’t wait to try this yummy recipe! My favorite pie filling is cherry but blueberry is good too!
Thanks Stacey!
This would be great with cherry! Enjoy!
Looks tasty!
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.
Thanks for the recipe! That’s a great thing to have here in case someone wants to make it with fresh berries!
My mom use to make this all of the time for holidays and family gatherings. She never used blueberry pie filling, she always used her fresh blueberries that she picked from her brushes every summer. Her freezer was always full of blueberries. Miss those days.
I bet it’s great with fresh berries!
Get rid of the sugar and the artificial substitutes.
Get Swerve. It comes in both granulated and confectioners!
Swerve is made of erythritol and oligosaccharides which happen to be good for you.
I used Allulose and 1 tsp Xathum gum. Turned out perfect.
Wonderful!
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.
It’s my pleasure!
I remember the Dream Whip also. Do they still make it?
They do still make it! I saw some in the baking section of the grocery store just the other day.
dream whip can be found with the jello in walmart
Question:
How many cups? of whipped heavy cream would you need to substitute for the Cool Whip?
I don’t buy the stuff as within minutes I am very I’ll.
You’ll need 6 cups of whipped cream to replace the Cool Whip. So you’ll need about 3 cups of whipping cream to start.
I use dream whip in a blueberry pie that I make. Everyone always ask that I bring those to family, and church functions. Does anyone remember Fruit Float? Love your recipes Stacey!
Thanks, Peggy! I can’t say I remember Fruit Float, but I certainly want to hear more!
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!
Thanks, Denise! Hope you’ll enjoy it!
I have used the Pecan Sandies & the Shortbread cookies as the crust before and they were absolutely delicious!! The cost is less for them as well which was a big plus…
This sounds delicious! Love the versatility of it as well. Thanks Stacey!
You are so welcome!
Looks so good, however (don’t mean to put a ‘damper’ on it, but…) look @ the fat grams in the cookies! I can tell you for a fact: heart surgery is NO fun; gotta watch those fat grams–they can be reduced if you’re paying attention.
Everything in moderation. Certainly you shouldn’t eat this everyday, but it’s a great treat when you know how to eat a balanced diet. 🙂
I have made this twice for Church and Family gatherings. Dish is cleaned out in no time.
I have made this twice for Church and Family gatherings. Dish is cleaned out in no time. I added fresh blueberries to the pie filling.