Classic Blueberry Yum Yum with Cool Whip Layers
Creamy, fruity, and unapologetically nostalgic, this blueberry yum yum is the kind of dessert that disappears fast.
A buttery crust sets the stage for a smooth cream cheese layer, fluffy Cool Whip, and a glossy blueberry topping that hits the perfect balance of sweet and tangy.
It’s cool, comforting, and exactly what you want when you need an easy crowd-pleaser that still feels special.
Blueberry Yum Yum Recipe with Cool Whip
Ingredients
- Ingredients You’ll Need
- Nothing weird. Nothing expensive. Just solid dependable ingredients doing their job.
- For the crust
- 2 cups crushed graham crackers
- ½ cup unsalted butter melted
- 2 tablespoons granulated sugar
- For the creamy layer
- 8 oz cream cheese softened (non-negotiable)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 8 oz container Cool Whip, thawed
- For the blueberry topping
- 1 21 oz can blueberry pie filling
- That’s it. Yes really.
Instructions
- Make the crust.
- Mix graham cracker crumbs, melted butter, and sugar until everything looks evenly coated. Press the mixture firmly into the bottom of a 9×13-inch dish. Use the back of a spoon or your hand—confidence helps here.
- Chill the crust.
- Pop the dish into the fridge for about 15 minutes. This helps the crust set so it doesn’t crumble when slicing later. Patience pays off.
- Beat the cream cheese layer.
- In a large bowl, beat the softened cream cheese until smooth and lump-free. Add powdered sugar and vanilla, then mix again until creamy and fluffy.
- Fold in the Cool Whip.
- Gently fold in the Cool Whip using a spatula. Don’t overmix—we want fluffy, not sad and flat. Think soft clouds, not pancake batter.
- Spread the creamy layer.
- Spoon the cream cheese mixture evenly over the chilled crust. Smooth it out so every bite gets the good stuff.
- Add the blueberry topping.
- Spread the blueberry pie filling gently over the cream layer. Try not to swirl unless you’re going for “artsy chaos.”
- Chill like a pro.
- Refrigerate for at least 4 hours, but overnight is even better. This is when the magic happens.
Why This Recipe is Awesome
Let’s break it down. This recipe is no-bake, make-ahead, and almost impossible to mess up.
You don’t need fancy tools, special skills, or a culinary degree—just a bowl, a spoon, and a little patience while it chills.
The layers do all the heavy lifting: a buttery crust, a fluffy cream cheese–Cool Whip filling, and a sweet-tangy blueberry topping that ties everything together.
It’s cool, creamy, and hits that perfect balance between rich and refreshing.
IMO, it’s one of those desserts that tastes even better the next day… if it survives that long.
Ingredients You’ll Need
Nothing weird. Nothing expensive. Just solid, dependable ingredients doing their job.
For the crust
- 2 cups crushed graham crackers
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
For the creamy layer
- 8 oz cream cheese, softened (non-negotiable)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 (8 oz) container Cool Whip, thawed
For the blueberry topping
- 1 (21 oz) can blueberry pie filling
That’s it. Yes, really.
Step-by-Step Instructions
- Make the crust.
Mix graham cracker crumbs, melted butter, and sugar until it looks like damp sand. Press firmly into the bottom of a dish. Use the back of a spoon or your hand—confidence is key here. - Chill the crust.
Pop it in the fridge for about 15 minutes. This helps it set and keeps it from crumbling into chaos later. - Beat the cream cheese.
In a bowl, beat softened cream cheese until smooth. No lumps allowed. If there are lumps, keep mixing—don’t give up now. - Add powdered sugar.
Mix it in until the filling is creamy and lightly sweet. Taste it. Adjust if needed. You’re in charge. - Fold in the Cool Whip.
Gently fold, don’t aggressively stir. You want it light and fluffy, not sad and deflated. - Spread the creamy layer.
Spoon the filling over the chilled crust and smooth it out evenly. It doesn’t need to be perfect—rustic charm counts. - Add the blueberry topping.
Spread the blueberry pie filling evenly over the cream layer. Try not to “taste test” half of it. Or do. I won’t tell. - Chill and wait.
Refrigerate for at least 2–3 hours. Overnight is even better. Patience = better slices.
How to Serve
Serve this dessert cold, straight from the fridge. Slice it into squares and use a spatula for clean edges.
For extra flair, sprinkle graham cracker crumbs or add a few fresh blueberries on top.
This is perfect for potlucks, family dinners, summer gatherings, or “I just want dessert tonight” moments.
Pair it with tea or coffee, or enjoy it solo on the couch—no rules here.
Nutrition Facts
Approximate values per serving (because we’re not weighing crumbs here):
- Calories: ~320
- Carbohydrates: ~35g
- Fat: ~18g
- Protein: ~4g
- Sugar: ~24g
It’s a dessert, not a salad—but hey, blueberries count for something, right?
Common Mistakes to Avoid
- Using cold cream cheese. Rookie mistake. It won’t mix smoothly and you’ll get lumps. Let it soften.
- Skipping chill time. If you cut it too early, you’ll get dessert soup. Delicious, but messy.
- Overmixing the Cool Whip. Fold gently or you’ll lose that airy texture.
- Too thin crust. Don’t be stingy—press it firmly so it holds together.
Alternatives & Substitutions
- Different fruit topping: Cherry, strawberry, or mixed berry all work beautifully.
- No graham crackers? Use crushed digestive biscuits or vanilla cookies instead.
- Lighter version: Use reduced-fat cream cheese and light Cool Whip. Still tasty, still creamy.
- Extra tang: Add a little lemon zest to the cream cheese layer. Trust me on this one.
FYI, homemade blueberry topping works too—but store-bought keeps this recipe blissfully easy.
Final Thoughts
This blueberry yum yum with Cool Whip is the kind of recipe you make once and then get requested forever.
It’s simple, reliable, and always a hit—no stress, no baking, no drama.
So go ahead. Make it for friends, family, or just yourself.
Chill it, slice it, and enjoy every creamy, blueberry-filled bite. You’ve earned this.
FAQ (Frequently Asked Questions)
Can I make this ahead of time?
Absolutely. It actually tastes better after chilling overnight. Planning ahead for the win.
Can I freeze blueberry yum yum?
You can, but the texture changes slightly. It’s best enjoyed straight from the fridge.
Can I use homemade whipped cream instead of Cool Whip?
Technically yes, but Cool Whip holds its shape better. Choose stability over chaos.
What size dish should I use?
An 8×8 or 9×9 dish works great. Thicker layers = happier people.
Is this dessert very sweet?
It’s balanced—creamy and sweet with a tangy blueberry finish. Not tooth-achingly sweet.
Can I make it gluten-free?
Yep. Just use gluten-free graham crackers for the crust.
Will people ask me for the recipe?
Yes. Repeatedly. Get ready.
