This creamy, dreamy Strawberry Yum Yum is a layered no-bake dessert with a buttery cookie crust, sweet strawberry filling, and delicious cream cheese layers.
I’m a sucker for a cool, creamy layered dessert—especially one that chills in the fridge like a classic icebox treat. They’re refreshing in the summer but honestly perfect any time of year. After seeing how much y’all loved my Blueberry Yum Yum, I figured it was time to give Strawberry Yum Yum a whirl.
And let me tell you, I might have outdone myself. I hate to say it, but I think I like this one even more. I’ve always been a big strawberry fan, so maybe I’m biased, but this stuff is downright dreamy.
Do I have to use a specific strawberry pie filling?
You can use any strawberry pie filling in this recipe, even homemade. I’m not even particular about the brand you use. You just want to make sure you use a 21-ounce can or measure out about 21 ounces (by weight) if you opt for a non-can option.
What if I can’t find Lorna Doone cookies?
I always recommend Lorna Doone cookies if you can find them. They truly are the best. But I know sometimes life happens, and you may not be able to find them. If you find yourself in this scenario, you can use one of the following substitutes:
- Other Shortbread Cookies: Lorna Doone cookies are shortbread cookies, so it’s often possible to find a different brand of shortbread cookies, if Lorna Doone’s are available.
- Butter Cookies: Slightly sweeter than Lorna Doones, but they’ll still give you that melt-in-your-mouth base.
- Nilla Wafers: A little lighter and more vanilla-y (Is that a word? It is now!), but they crush up nicely and hold together well with butter.
- Graham Crackers: Not quite as rich, but a classic crust option if you’re after something more neutral.
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 9×13-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.
* 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.
lil
can i use 2 cans of fillng to make a higher dessert
I don’t see why not.
lillian mittner
Can i use 2 cans of pie filling to make it higher
Sadie
I fold in sweetened condensed milk with the cream cheese I use a graham cracker crust …blueberry filling on oneside…cherry on the other top with a strudel crunch ( oats brownsugsr butter & flour) & bake.
Sounds good, Sadie!
Gail hamilton
I love this recipe. I have used other pie fillings and they are all great. Our daughter’s grandchild can’t have gluten, so she made her own gluten free shortbread and used that for the crust. It worked great.
Great idea! I’m tickled to hear you’ve enjoyed it!
Jackie Clifton
I thought I might try this with fresh peaches, since they’re in season. But should I cook them first?
Is this the same as your “Strawberry Delight” recipe?
Thanks for all the delicious-ness!
It’s totally up to you. This is a little different, but the fresh peaches will make it more like the Strawberry Delight.
Libby
What specific brand of strawberry pie filling do you use?
Most often I use Duncan Hines Comstock filling.
Libby
What do you mean when you say “and fold to combine?”
This might help: https://www.youtube.com/watch?v=0Xk-6f-pzV4
Crystal Futrell
Everyone in my family love this even my son that’s a health nut but I used fresh strawberries in sugar and also use more cookies in the crust and also in the topping.
Love hearing that! Thanks for sharing!
Cindg
I put coconut on the top versus crimbs & chopped up some strawberries that I folded into the whip topping mixture.
Sounds great!
Terri
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!
Marianne
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.
Lisa
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.
michelle y perry
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!
Valerie
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.
Elizabeth Oakley
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!!
Christine Jackson
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!
Paula
You had me at short bread!
I’m making this! Thanks for sharing.
Hope you love it!
Traci O
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!
Winnie Mom
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
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 🙂
alice farello
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!
Erica
I use the Walmart brand shortbread cookies with pecans. You can also use Pecan Sandies by Keebler. They both work perfectly.
Thanks, Erica!
Linda
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!
Pete Mathis
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/
Pat
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.
SuzieW
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 🙂
L
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
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!
Sunshine
Walker’s Shortbread is a far superior shortbread if you have that brand. Lorna Doone are not made with butter.