Blueberry Yum Yum Cake

Get ready to elevate your dessert game with the remarkable Blueberry Yum Yum Cake. This extraordinary creation is set to become the star of your soirées, whether it’s a glamorous party, a relaxed social gathering, or an intimate barbecue. With its tantalizing layers of pure deliciousness, this culinary masterpiece offers a blissful combination of flavors and textures that will leave your taste buds yearning for more.

Recipe Notes:

Using a glass baking dish is a great way to show off the layers of your Blueberry Yum Yum cake.

Chilling the yum yum cake in the fridge or freezer helps set the different layers and will also make it easier for you to cut it into individual portions to serve.

Make sure your crushed cookies for the cake base are finely crushed. Larger cookie pieces will make it more difficult to cut the Yum Yum cake.

How should I store this Yum Yum Blueberry Pie?

Store this Blueberry Yum Yum Cake in an airtight container in the fridge or in your baking dish covered with plastic wrap. Leftovers can be kept for about 4 days.

What variations can I make to this cake?

– Substitute the strawberry or peach pie filling for the blueberry pie filling.

– Make a pineapple coconut yum yum cake using crushed and drained pineapple, chopped walnuts, and shredded coconut in addition to the base ingredients.

– Use chocolate pudding mix instead of vanilla and crushed oreo cookies for a Yum Yum chocolate oreo cake.

– Add nuts or other toppings than those listed above. Walnuts are also a great option in place of walnuts.

Blueberry Yum Yum Cake

Butter a 9×13 glass baking dish and set aside.
In the bowl of a food processor, crush the vanilla sandwich cookies until small, uniform crumbs form. Add the melted butter and pulse until just combined to form the crust mixture.
Press the crust mixture into the greased baking dish and chill in the freezer for 10 minutes while you prepare the next layer.
Using a hand mixer, mix cream cheese, granulated sugar, vanilla, and 1 cup frozen whipped topping until smooth and creamy.
Spread the cream cheese mixture over the cooled cookie crumb layer and return to the freezer for another 10 minutes.
Using a whisk or whisk, combine both packets of pudding mix, milk, and an additional 1 cup of frozen whipped topping. Beat until combined and the mixture begins to thicken.
Spread the pudding layer over the cooled cream cheese layer and chill for 30 minutes or until the pudding is set.
Pour the blueberry pie filling over the chilled pudding layer. Spread carefully so that it does not mix with the layers below.
Gently top with the remaining whipped topping. Sprinkle with chopped walnuts and/or fresh cranberries and chill in the fridge or freezer for 1-2 hours.

Blueberry Yum Yum Cake

Blueberry Yum Yum Cake is a refreshing layered cake dessert that is perfect for a party, a casual barbecue, or whenever you want a creamy dessert.

Preparation time: twenty minutes
Relax time: 2 hours
Time to cook: 0 minutes
Total Time: 2 hours twenty minutes
It serves:12

Ingredients

14.3 oz. packet of vanilla sandwich cookies about 36 cookies, 2 1⁄2 cups crushed
1/3 cup salted butter melted and cooled (plus more to grease the dish)
8 oz. cream cheese softened at room temperature
3/4 cup granulated sugar
2 teaspoons vanilla extract
sixteen oz. tub of frozen whipped topping Cool Whip, thawed and divided
6.8 oz. vanilla flavored instant pudding or cheesecake packets (I used 2 3.4 oz packets)
3 cups whole milk
2 – 21 oz. cans of blueberry pie filling
1 cup chopped nuts
1/3 cup fresh blueberries

Instructions

Butter a 9×13 glass baking dish and set aside.
In the bowl of a food processor, crush the vanilla sandwich cookies until small, uniform crumbs form. Add the melted butter and pulse until just combined to form the crust mixture.
Press the crust mixture into the greased baking dish and chill in the freezer for 10 minutes while you prepare the next layer.
Using a hand mixer, mix cream cheese, granulated sugar, vanilla, and 1 cup frozen whipped topping until smooth and creamy.
Spread the cream cheese mixture over the cooled cookie crumb layer and return to the freezer for another 10 minutes.
Using a whisk or whisk, combine both packets of pudding mix, milk, and an additional 1 cup of frozen whipped topping. Beat until combined and the mixture begins to thicken.
Spread the pudding layer over the cooled cream cheese layer and chill for 30 minutes or until the pudding is set.
Pour the blueberry pie filling over the chilled pudding layer. Spread carefully so that it does not mix with the layers below.
Gently top with the remaining whipped topping. Sprinkle with chopped walnuts and/or fresh cranberries and chill in the fridge or freezer for 1-2 hours.