Make Ahead: Best made the day before serving for perfect layers and flavour.
Customizing the Flavour: Try with cherry or strawberry pie filling for a fruity twist.
Serving Suggestions: Serve chilled, topped with fresh blueberries or mint sprigs for extra freshness.
Allergy-Friendly Options: Use gluten-free graham crackers and dairy-free cream cheese and topping if needed.
Storage Tips: Keep covered in the refrigerator for up to 4 days. Not suitable for freezing.
BLUEBERRY YUM YUM CAKE
This Blueberry Yum Yum Cake is a no-bake layered dessert with a buttery crust, creamy filling, and sweet blueberry topping. It’s simple, delicious, and perfect for potlucks, holidays, or a cool summertime treat.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter melted
For the Cream Cheese Layer:
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped topping like Cool Whip
For the Topping:
- 1 21 oz can blueberry pie filling
- Additional whipped topping for top layer, optional
Instructions
Make the Crust:
- Combine graham cracker crumbs and melted butter in a bowl. Press into a 9x13-inch dish to form an even layer. Chill in the fridge while preparing the next layer.
Make the Cream Layer:
- In a bowl, beat cream cheese until smooth. Add powdered sugar and vanilla; beat until combined. Fold in 1 cup whipped topping. Spread over the chilled crust.
Add Blueberry Layer:
- Spoon blueberry pie filling evenly over the cream cheese layer. Spread gently to avoid mixing.
Top and Chill:
- (Optional) Add another layer of whipped topping. Cover and chill for at least 4 hours or overnight before serving.