Lovely No-bake Blueberry Yum Yum


No-bake Blueberry Yum Yum Best Of No Bake Blueberry Yum Yum



INGREDIENTS:




Crust:






  • 1 1/4 c. graham cracker crumbs

  • 6 T. unsalted butter, melted

  • 1/4 tsp. ground cinnamon

  • Cream Cheese Mixture:

  • 1 (8 oz.) package cream cheese, softened

  • 1/2 c. confectioners’ sugar

  • 2 c. whipping cream

  • 1/2 tsp. vanilla extract

  • 3 T. granulated sugar





































Blueberry Filling:






  • 1 (21 oz.) can blueberry pie filling





INSTRUCTIONS:




Prepare the Crust:






  1. In a bowl, combine graham cracker crumbs , cinnamon, and
    melted butter. Blend with a fork until crumbs are moistened.

  2. Set aside 2 tablespoons of crumbs to sprinkle on the top.

  3. Press crumb mixture into the bottom of a 9×9-inch pan that’s
    been sprayed with non-stick cooking spray.













Prepare the Cream Cheese Mixture:






  1. With an electric mixer, cream together softened cream cheese
    and confectioners’ sugar until smooth.

  2. In a separate bowl, whip the whipping cream, granulated
    sugar, and vanilla extract until stiff peaks form.

  3. By hand, mix together whipped cream and cream cheese mixture
    until well combined.

  4. Assemble the Yum Yum Layers:

  5. Spread a little less than half the cream cheese/whipped
    cream mixture evenly over the crust.

  6. Drop blueberry pie filling by large spoonfuls on top of the
    cream cheese layer. Gently spread blueberry pie filling evenly over the cream
    cheese layer.

  7. Top blueberry layer with the remaining cream cheese/whipped
    cream mixture. Gently spread it evenly over the blueberry layer, covering it
    completely.

  8. Sprinkle the top with the 2 tablespoons reserved graham
    cracker crumbs.

  9. Cover and refrigerate for several hours or overnight before
    serving.





































TRACEY’S NOTES:






  1. I buy the “premium” pie filling so it’s loaded
    with more blueberries.

  2. 1/3-less fat cream cheese works just fine in this recipe, if
    you’d like.

  3. You can substitute an 8 ounce container of Cool Whip
    non-dairy whipped topping for the homemade whipped cream in the cream cheese
    mixture if you’d prefer.

  4. We like our Yum Yum 
    thick! And that’s just how this recipe turns out – nice, thick creamy
    layers. We recommend doubling the recipe for a 9×13″ pan. You could
    “stretch” this recipe to a 9×13″ pan, but the layers will be
    very thin (and you would probably need to double the crust portion for it to
    adequately cover the bottom of the pan).

  5. We find the flavor of this Blueberry Yum Yum to improve even
    more as it sits.  We love it after it’s
    refrigerated overnight, and love it even more after it’s sat and melded
    together for two nights!
























This Recipe adapted from >>>> Click Here







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