Blueberry Yum Yum
User Reviews
5.0
3 reviews
Excellent
Blueberry Yum Yum
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A sweet and refreshing no-bake dessert with layers of cream cheese and blueberry pie filling on a Nilla wafer crust!
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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.
- 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.
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.
LAYER THE DESSERT
- Spread slightly less than half of the cream cheese mixture evenly on top of the chilled crust.
- Drop blueberry pie filling in dollops on top of the cream cheese layer and spread evenly.
- Top blueberry layer with the remaining cream cheese mixture to cover completely.
- Sprinkle about ¼ cup of additional crushed cookie crumbs on top.
CHILL
- Cover and refrigerate for at least 3 hours or overnight. Slice into squares and serve.
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 Information
Show Details
Serving
1/9 of the dessert
Calories
620kcal
(31%)
Carbohydrates
87g
(29%)
Protein
5g
(10%)
Fat
29g
(45%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
4g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
57mg
(19%)
Sodium
392mg
(16%)
Potassium
191mg
(5%)
Fiber
3g
(12%)
Sugar
58g
(116%)
Vitamin A
712IU
(14%)
Vitamin C
0.5mg
(1%)
Calcium
78mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 9slices
Amount Per Serving
Calories 620 kcal
% Daily Value*
| Serving | 1/9 of the dessert | |
| Calories | 620kcal | 31% |
| Carbohydrates | 87g | 29% |
| Protein | 5g | 10% |
| Fat | 29g | 45% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 57mg | 19% |
| Sodium | 392mg | 16% |
| Potassium | 191mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 58g | 116% |
| Vitamin A | 712IU | 14% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 78mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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