Summer might be fleeting (and with the 100 degree temps here lately, I’m not mad about it), but it doesn’t mean that we have to abandon all those delicious, cool summer treats like icebox layered desserts, right?? Right??
Of course not!! These things are perfect year round – regardless of the temperature! So that didn’t stop me from creating my new favorite Yum Yum – Strawberry Yum Yum!
Based on the success of my ever-popular Blueberry Yum Yum, I decided to give Strawberry Yum Yum a try after I ran across several varieties of strawberry pie filling at the grocery store last week.
Y’all, I hate to admit it, but I think I like this one even better. Admittedly, I’m a huge strawberry fan, so that might have something to do with it. But despite that, this is a seriously delicious dessert. Like, amazingly delicious. It could possibly be my new favorite dessert. Ever.
Ok, sorry to be so dramatic, but this is so good. And it’s pretty easy, too.
Like I mention in the other recipe, you can really use any pie filling in this – even homemade. Also, my original recipe calls for pecans as did the handwritten recipe from way back when that I used to make it originally. But I find the pecans, in this case, throw off the texture of the dessert. But you feel free to add about 1 cup of chopped pecans on top of the strawberry pie filling layer if you think that would better suit your fancy. I would recommend giving them a little toast and allowing them to cool first, too, for even more flavor and crunch.
Y’all enjoy!
Strawberry Yum Yum
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 strawberry pie filling
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 baking dish. Bake for 5 minutes and then cool completely.
- In a large bowl, combine the softened cream cheese and powdered sugar. Mix until smooth. Add 1 container of the thawed whipped topping and fold to combine. Once thoroughly combined, spread the mixture over the cooled crust.
- Drop dollops of the strawberry pie filling over the cream cheese layer and spread carefully. Top with the remaining container of whipped topping and sprinkle with the reserved crushed cookies. Refrigerate at least 2 hours before serving.
L says
Sounds real yummy I make it with Graham crumbs since we dont have shortbread cookie packs here turns out real good also but shortbread crumbs sounds even better. Will take note of Lorna Doone shortbread cookies next time we take trip to USA will look for them. Thank you for sharing lmxxx
carol says
L, Lorna Doones are a Brand name for shortbread cookies. I’m sure any shortbread cookie would work.
Carol
Stacey says
I think most will work so long as the total measurement is about the same.
Stacey says
Graham crackers are a perfect substitute! Thanks, L!
SuzieW says
Oh great I bought the ingredients for the Apple Yum Yum and now I need to go for the strawberry one’s ingredients. What are you doing to my waistline? LOL
Stacey says
Just doing my job! LOL 🙂
Pat says
Which strawberry pie filling did you decide to use? I think some of them are overly sweet. Thanks so much for sharing this ~ can’t wait to try it!
Pat
Stacey says
I really like the Duncan Hines Comstock Simply line.
Pete Mathis says
Have a good recipe for home-made strawberry filling?
Stacey says
I haven’t tried it, but this one looks good… https://insidebrucrewlife.com/homemade-strawberry-pie-filling/
Linda says
Nums the Word has a recipe for homemade strawberry sauce if your interested. The recipe looks awesome, can’t wait to try it! Thanks for posting it.
Stacey says
Thanks, Linda!
alice farello says
I think you could grind the pecans up and add them to the crust, that way you still get your nutty taste but without the crunch
Stacey says
Fantastic idea!!! I actually saw some pre-made pie crusts in the grocery store the other day that had ground pecans in them. Perfect!
Winnie Mom says
This recipe sounds awesome but I would use fresh strawberries mixed with the strawberry glaze and use whipped heavy cream instead of the frozen whipped topping. The cream cheese helps to stabilize the whipping cream so it doesn’t go flat. I agree with another writer that I would put the chopped pecans or walnuts in with the crust. Can’t wait to make for dinner this week.
Judy says
that sounds good too…sometimes its just easier to follow the original recipe and make adjustments to your liking on your own…i think the point of this recipe is quick and easy..no fuss and muss in prep time if you need a quick dessert..no dealing with fresh strawberries or whipping cream etc…both ways sound good 🙂
Traci O says
Tonight, I am getting ready to make pumpkin yum-yums! Watch out Halloween! (Never the mind that it is still almost 100 degree days in GA!)
Stacey says
Yum! Hope it turned out great for you! This heat is unreal – October 4th and it’s nearly 100 again today!