When I asked my daughter what she wanted me to cook for her birthday, she didn’t hesitate a bit. Blueberry Yum Yum for dessert and Chicken Alfredo for the main meal. You got it, honey!
Since all my kids are grown, we usually celebrate their birthdays on Sundays. The family gathers at my house after church on Sundays to enjoy a meal together. That’s not the only time we get together, but that’s usually when we celebrate birthdays.
Once upon a time, I made this dessert on a regular basis. It’s a great dessert to take to a potluck, family reunion, and any other occasion. It always gets rave reviews.
You’ll probably find this recipe in every southern church cookbook. I’m sure everyone has their own twist on this favorite, but this is my version.
It seems that recipes, like everything else, ebbs and flows. Remember when Banana Split Cakes were all the rage? And I remember the first time I made the bread in the dutch oven. I’ve noticed it’s had a revival of sorts. Or maybe it’s just the millennial cooks are just now hearing about this easy, no-fail bread.
Whatever the reason, I’m glad my daughter asked me to make Blueberry Yum Yum and encouraged me to take a trip down memory lane.
Blueberry Yum Yum
Combine graham cracker crumbs, butter, and granulated sugar. Mix well and press into the bottom of a 13″ x 9″ baking dish.
Bake crust at 350º for 5-8 minutes. Let cool completely.
With an electric mixer on low, beat cream cheese and powdered sugar until well combined. Stir in half the whipped topping. Spread over cooled crust.
Spread the two cans of blueberry pie filling over the cream cheese layer.
Top with the remaining whipped topping. Refrigerate at least two hours or overnight.
I usually make this the night before I’m serving it.
The original recipe called for Dream Whip. I don’t even know if they make the stuff any longer. It was in powder form and you added milk if my memory serves me correctly. The whipped topping works just fine for me.
Blueberry Yum Yum – So Easy to Make
- 3 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup butter, melted
- 1 8-oz. package cream cheese, softened
- 1 cup powdered sugar
- 1 16-oz. frozen whipped topping, thawed
- 2 cans blueberry pie filling
- In a bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter. Press onto the bottom of a 13" x 9" baking dish. Bake at 350º for 5-8 minutes. Cool completely.
- Combine the cream cheese, powdered sugar and 1/2 of the whipped topping. Spread onto the cooled graham cracker crust.
- Carefully, spread the blueberry pie filling on top of the cream cheese mixture.
- Top with remaining whipped topping. Refrigerate at least 2 hours before serving.
Amount Per Serving Calories 342Total Fat 22gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 7gCholesterol 30mgSodium 204mgCarbohydrates 36gFiber 1gSugar 21gProtein 3g
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