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Blueberry Yum Yum

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This recipe for Blueberry Yum Yum is the perfect creamy layered dessert for summer! 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 recipe for Blueberry Yum Yum is the perfect creamy layered dessert for summer! 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!

This recipe for Blueberry Yum Yum is the perfect creamy layered dessert for summer!

 

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5 from 1 vote

Blueberry Yum Yum

Prep Time25 mins
Cook Time5 mins
Total Time30 mins
Servings: 10 to 12 servings
Author: Stacey Little | Southern Bite

Ingredients

  • 1 (10-ounce) package Lorna Doone Shortbread Cookies
  • 1/4 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 1/2 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.
Making This Recipe?Tag me on Instagram: @SouthernBite using the hashtag #SouthernBite, so I can see how it turned out!

Reader Interactions

Comments

  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!

    Reply

  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.

    Reply

  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.

    Reply

    • 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!

      Reply

    • 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.

      Reply

        • 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.

          Reply

        • 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.

          Reply

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

    Reply

  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

    Reply

  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.

    Reply

  9. 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 🙂

    Reply

  10. 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.

    Reply

    • 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.

      Reply

  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…

    Reply

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

    Reply

  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

    Reply

  14. 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!

    Reply

  15. 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.

    Reply

  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.

    Reply

      • 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 !

        Reply

  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?

    Reply

  19. 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.

    Reply

  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.

    Reply

  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.

    Reply

  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!

    Reply

  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!

    Reply

  26. 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. 😉

    Reply

  28. 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

    Reply

  29. 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.

    Reply

  31. 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 .

    Reply

  32. 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!!!

    Reply

  33. 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?

    Reply

  34. 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!

    Reply

  36. 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!

    Reply

  39. 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?

    Reply

    • 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!

      Reply

  40. 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!

    Reply

    • 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.

      Reply

  41. 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!

    Reply

  42. 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

    Reply

    • 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.

      Reply

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