5 from 2 votes
Blueberry Yum Yum
A sweet and refreshing no-bake dessert with layers of cream cheese and blueberry pie filling on a Nilla wafer crust!
Prep Time
30 mins
Additional Time
3 hrs
Total Time
3 hrs 30 mins
Servings:
9
slices
Calories:
620 kcal
Course:
Dessert
Cuisine:
American
Ingredients
CRUST
- 2 ¼ cups Nilla wafer cookie crumbs (about 68 whole cookies to start)
- ½ cup butter melted, salted, 1 stick
- ¼ cup light brown sugar lightly packed
FILLING
- 1 (8 ounce) cream cheese softened, package
- ½ cup confectioners' sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 (8 ounce) frozen whipped topping thawed, container, e.g. Cool Whip
- 1 (21 ounce) blueberry pie filling can
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 9 slices
Amount Per Serving
Calories 620
% 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.