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!
Recipe Card
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.
I put coconut on the top versus crimbs & chopped up some strawberries that I folded into the whip topping mixture.
Sounds great!
I have this in the fridge for mothers day tomorrow. I made a couple of changes. I, personally, feel it needs 1 1/2 pkgs of shortbread cookies, one didn’t seem like enough. I used a lg container of fresh strawberries and mixed them with a jar of sugar free strawberry preserves. I cut the powdered sugar down to 1/4 c and I used 2 containers of sugar free cool whip. I tried to decease all the sugar content for diabetics in the family. I can’t wait to try it 🙂
Let us know how it tasted!
I just opened the can of pie filling and I’m disappointed at the dull pink color. It looks nothing like the photos but I’m sure it’ll be delicious. I made a blueberry one recently and now I want to try all the flavors!
Oh no! I guess different brands look a little different.
What cookies can be substituted to make this recipe gluten free?
I’m not 100% positive, but I think Walker’s makes some gluten free shortbread cookies.
I have made this four times this summer with a little twist to it. not only did I make the original recipe but I added some real strawberries with a sweet glaze over the pie filling and added some strawberries over the whipped topping and was amazing success!!! did it with the blueberries I had as well as raspberries as well. wow what a awesome dessert recipe this is and love it so does my kids.
Your additions sound amazing! So glad to hear you’ve gotten some use out of this recipe this summer!
Do you think homemade strawberry jam would work in place of the pie filling?
Hmmm. Jam is quite sweeter and more concentrated than pie filling. I think it *could* work, but you’d probably want to use less jam than pie filling.
Ok Stacey you have made a fan out of me! Second recipe of yours I have tried and LOVED it. Everyone in the family loved this one. Can’t wait to try more 🙂 Nice job!
Fantastic! I’m so glad your family enjoyed it!!
Yum yum yummy! Our grand daughter loves strawberries, and when she wants to eat she say num num time, yum yum time!! When eat!!?? She and her twin bro turn two to marrow and Grammar can’t wait to make Strawberry yum yum cake for our little Mia Amore’ and Brother Racing Jayson! Thank you for fun idea for their B_Day as Mom doesn’t lime them to have too much sugar!!
I sure hope the little ones love it!
You had me at short bread!
I’m making this! Thanks for sharing.
Hope you love it!
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!)
Yum! Hope it turned out great for you! This heat is unreal – October 4th and it’s nearly 100 again today!
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.
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 🙂
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
Fantastic idea!!! I actually saw some pre-made pie crusts in the grocery store the other day that had ground pecans in them. Perfect!
I use the Walmart brand shortbread cookies with pecans. You can also use Pecan Sandies by Keebler. They both work perfectly.
Thanks, Erica!
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.
Thanks, Linda!
Have a good recipe for home-made strawberry filling?
I haven’t tried it, but this one looks good… https://insidebrucrewlife.com/homemade-strawberry-pie-filling/
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
I really like the Duncan Hines Comstock Simply line.
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
Just doing my job! LOL 🙂
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
L, Lorna Doones are a Brand name for shortbread cookies. I’m sure any shortbread cookie would work.
Carol
I think most will work so long as the total measurement is about the same.
Graham crackers are a perfect substitute! Thanks, L!
Walker’s Shortbread is a far superior shortbread if you have that brand. Lorna Doone are not made with butter.