Blueberry Yum Yum Cake
Indulge in the luscious layers of this no-bake Blueberry Yum Yum Cake, the ultimate dessert for blueberry lovers! Featuring a buttery graham cracker crust, a velvety cream cheese filling, sweet-tart blueberry pie topping, and a cloud-like layer of whipped topping, this dessert is as delightful to eat as it is easy to make. With just 20 minutes of prep and no oven required, it’s perfect for summer gatherings, potlucks, or any time you need a refreshing treat. Garnish with fresh blueberries for an extra burst of flavor and visual appeal. Chill overnight for the best texture and serve up creamy, fruity perfection with every bite! Keywords: no-bake blueberry dessert, creamy cake recipe, easy layered blueberry dessert.
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Ingredients
- 2 cups graham cracker crumbs
- 1 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 16 oz whipped topping (e.g., Cool Whip), thawed
- 21 oz blueberry pie filling
- 1 cup fresh blueberries (optional, for garnish)
Directions
Step 1
Prepare the crust: In a medium bowl, mix the graham cracker crumbs and melted butter until evenly combined. Press the mixture firmly into the bottom of a 9x13-inch baking dish to form the crust. Place the dish in the refrigerator to chill while preparing the filling.
Step 2
Make the cream cheese layer: In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy using an electric hand mixer.
Step 3
Fold in the whipped topping: Gently fold in half of the whipped topping (8 oz) into the cream cheese mixture until smooth and fully combined.
Step 4
Assemble the layers: Carefully spread the cream cheese mixture over the chilled graham cracker crust, ensuring it covers the crust completely and evenly.
Step 5
Add the blueberry topping: Spoon the blueberry pie filling over the cream cheese layer, spreading it evenly to cover the surface. Be careful not to mix the layers.
Step 6
Top with remaining whipped topping: Spread the remaining 8 oz of whipped topping gently over the blueberry pie filling to create the final layer.
Step 7
Chill the cake: Cover the dish with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or preferably overnight, to allow the layers to set.
Step 8
Serve and enjoy: Slice the Blueberry Yum Yum Cake into squares and serve chilled. Garnish with fresh blueberries, if desired.
Nutrition Facts
| Serving size | (2251.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6375.7 |
| Total Fat 403.6g | 0% |
| Saturated Fat 250.3g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 1018.9mg | 0% |
| Sodium 3097.3mg | 0% |
| Total Carbohydrate 672.6g | 0% |
| Dietary Fiber 25.0g | 0% |
| Total Sugars 468.7g | |
| Protein 50.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 795.0mg | 0% |
| Iron 15.3mg | 0% |
| Potassium 1673.6mg | 0% |
Source of Calories