Go Back
–+ servings
Square side shot of no bake blueberry yum yum slice on a white plate.
Print Pin
5 from 1 vote

Blueberry Yum Yum

A sweet and refreshing no-bake dessert with layers of cream cheese and blueberry pie filling on a Nilla wafer crust!
Course Dessert
Cuisine American, Southern
Keyword blueberry yum yum, blueberry yum yum cake, blueberry yum yum recipe, no bake blueberry yum yum
Prep Time 30 minutes
Chilling Time 3 hours
Total Time 3 hours 30 minutes
Servings 9 slices
Calories 620kcal
Author Blair Lonergan

Ingredients

CRUST

  • 2 ¼ cups Nilla wafer cookie crumbs (about 68 whole cookies to start)
  • ½ cup (1 stick) salted butter, melted
  • ¼ cup lightly packed light brown sugar

FILLING

  • 1 (8 ounce) package cream cheese, softened
  • ½ cup confectioners' sugar
  • ½ teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 1 (8 ounce) container frozen whipped topping (such as Cool Whip), thawed
  • 1 (21 ounce) can blueberry pie filling

TOPPING

  • ¼ cup Nilla wafer cookie crumbs (about 8 whole cookies)

Instructions

PREPARE THE CRUST

  • In a food processor, pulse the cookies into crumbs. Add the brown sugar and melted butter; pulse to combine (the mixture should look like wet sand). If you don’t have a food processor, you can crush the cookies in a large Ziploc bag with a rolling pin, and then stir together the ingredients in a large bowl.
    Process shot showing how to make a no bake Nilla wafer cookie crust.
  • Press crumb mixture firmly into the bottom of a 9-inch square baking dish that’s been lightly sprayed with nonstick cooking spray. I use the flat bottom of a measuring cup to press the crumbs into an even layer, but your fingers work fine too. Refrigerate for at least 10 minutes while you prepare the filling.
    Process shot showing how to press a no bake Nilla wafer crust into a square pan.

MAKE THE FILLING

  • In a large bowl, use an electric mixer to combine the cream cheese, confectioners’ sugar, vanilla extract, and almond extract until smooth. Gently fold in the whipped topping.
    Stirring together the cream cheese and Cool Whip filling in a white bowl.

LAYER THE DESSERT

  • Spread slightly less than half of the cream cheese mixture evenly on top of the chilled crust.
    First cream cheese layer spread on top of the crust.
  • Drop blueberry pie filling in dollops on top of the cream cheese layer and spread evenly.
    Blueberry pie filling spread on top of a cream cheese layer.
  • Top blueberry layer with the remaining cream cheese mixture to cover completely.
    Process shot showing how to layer blueberry yum yum in a pan.
  • Sprinkle about ¼ cup of additional crushed cookie crumbs on top.
    Overhead shot of blueberry yum yum with crushed cookie crumbs on top.

CHILL

  • Cover and refrigerate for at least 3 hours or overnight. Slice into squares and serve.
    Pan of blueberry yum yum with slices taken out.

Notes

  • Start with a softened block of cream cheese. It’s easier to mix the cream cheese into a smooth filling when the cream cheese is at room temperature.
  • Remember to thaw the Cool Whip before using it in this recipe. Cool Whip must be thawed in the fridge for at least 4 hours — not on the counter at room temperature.
  • For a clean slice, wipe the knife with a paper towel or cloth after each cut.
  • This recipe yields 9 large squares. They’re quite rich, so you might prefer to slice them into 12 or 16 smaller pieces.

Nutrition

Serving: 1/9 of the dessert | Calories: 620kcal | Carbohydrates: 87g | Protein: 5g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 392mg | Potassium: 191mg | Fiber: 3g | Sugar: 58g | Vitamin A: 712IU | Vitamin C: 0.5mg | Calcium: 78mg | Iron: 1mg