Blueberry Yum Yum Cake
This Blueberry Yum Yum Cake is a refreshing layered cake dessert that’s perfect for a party, casual BBQ social or whenever you want a creamy and chilled treat packed with various layers of yum-yum-yumminess!
It’s definitely one of my favorite no-bake desserts that only requires 20 minutes of your time to prepare. The rest of the time is chilling time, allowing you to get on with other things or making this cake a great make ahead sweet-treat option!
Recipe Notes:
- Using a glass baking dish is a great way to show off your Blueberry Yum Yum cake layers.
- Chilling your yum yum cake in the refrigerator or freezer helps to set the different layers and will also make it easier for you to cut it into individual serving slices.
- Make sure that your crushed cookies for the cake base are crushed finely. Larger chunks of cookies will make it more tricky to cut your Yum Yum cake.
Store this Blueberry Yum Yum Cake in an airtight container in the refrigerator or in your baking dish covered with plastic wrap. Leftovers can be kept for about 4 days.
– Substitute strawberry or peach pie filling for the blueberry pie filling.
– Make a pineapple and coconut yum yum cake by using crushed and drained pineapple, chopped nuts and shredded coconut in addition to the base ingredients.
– Use chocolate pudding mix instead of vanilla and crushed oreo cookies for a chocolate oreo Yum Yum cake.
– Add different nuts or toppings than what is listed above. Walnuts are also a great option instead of pecans.
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Blueberry Yum Yum Cake
- Butter a 9×13 glass baking dish and set aside.
- In the bowl of a food processor, crush vanilla sandwich cookies until small even crumbs form. Add melted butter and pulse until combined to form the crust mixture.
- Press the crust mixture into the greased baking dish and chill in the freezer for 10 minutes while preparing the next layer.
- With a hand mixer, beat together cream cheese, granulated sugar, vanilla, and 1 cup of frozen whipped topping until smooth and creamy.
- Spread cream cheese mixture over the chilled cookie crumb layer and place back into the freezer for another 10 minutes.
- With a whisk or beater, combine both packages of pudding mix, milk, and 1 additional cup of frozen whipped topping. Whisk until combined and mixture begins to thicken.
- Spread pudding layer over the chilled cream cheese layer and chill for 30 minutes or until pudding is set.
- Spoon the blueberry pie filling over the chilled pudding layer. Spread carefully so that it doesn’t mix with the layers beneath.
- Gently top with the remaining whipped topping. Sprinkle with chopped pecans and/or fresh blueberries and chill in the fridge or freezer for 1-2 hours.
Layered Desserts For Spring and Summer
Blueberry Yum Yum Cake
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Ingredients
- 14.3 oz. package of vanilla sandwich cookies approximately 36 cookies, 2 1⁄2 cups when crushed
- 1/3 cup salted butter melted and cooled (plus more for greasing dish)
- 8 oz. cream cheese softened to room temperature
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 16 oz. tub of frozen whipped topping Cool Whip, defrosted and divided
- 6.8 oz. packages of cheesecake or vanilla flavored instant pudding mix ( I used 2- 3.4oz packages)
- 3 cups whole milk
- 2 – 21 oz. cans of blueberry pie filling
- 1 cup chopped pecans
- 1/3 cup fresh blueberries
Instructions
- Butter a 9×13 glass baking dish and set aside.
- In the bowl of a food processor, crush vanilla sandwich cookies until small even crumbs form. Add melted butter and pulse until combined to form the crust mixture.
- Press the crust mixture into the greased baking dish and chill in the freezer for 10 minutes while preparing the next layer.
- With a hand mixer, beat together cream cheese, granulated sugar, vanilla, and 1 cup of frozen whipped topping until smooth and creamy.
- Spread cream cheese mixture over the chilled cookie crumb layer and place back into the freezer for another 10 minutes.
- With a whisk or beater, combine both packages of pudding mix, milk, and 1 additional cup of frozen whipped topping. Whisk until combined and mixture begins to thicken.
- Spread pudding layer over the chilled cream cheese layer and chill for 30 minutes or until pudding is set.
- Spoon the blueberry pie filling over the chilled pudding layer. Spread carefully so that it doesn’t mix with the layers beneath.
- Gently top with the remaining whipped topping. Sprinkle with chopped pecans and/or fresh blueberries and chill in the fridge or freezer for 1-2 hours.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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Just wondering if I can freeze this a week ahead of needing it?
I haven’t tried freezing this cake yet. Maybe one of our readers can help with this question.
If I’m using a regular sized round store bought shortbread crust how much of a difference will it be in the amounts of each ingredient??