Whip up a dreamy no bake blueberry dessert, aka blueberry yum yum, with cream cheese, Dream Whip, blueberry pie filling, and a pecan crust. Easy recipe!
If you've been blueberry picking, I've got the perfect blueberry dessert for you. Made with a pecan crust, blueberry pie filling, and a creamy layer of cream cheese lush, it's just as dreamy as fresh blueberry cobbler.
Growing up, my mom always made what she called a Cherry Crunch; it was my dad's favorite dessert. Well, this blueberry delight is a twist on that classic dessert.
While the pie crust does require bake time, the rest of this recipe is no bake. We'll talk about other crust options too, just in case you don't really want to make a regular crust.
You can find links to both my crust recipe and the pie filling in the printable recipe card toward the bottom of this post.
More no bake desserts and Dream Whip recipes you may enjoy include strawberry delight and no bake pumpkin dessert.
WHERE CAN I FIND THE PRINTABLE RECIPE?
If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the blueberry yum yum recipe – just scroll down to the bottom, where you’ll find a printable recipe card.
INGREDIENTS FOR A NO BAKE BLUEBERRY DESSERT:
- Crust – We'll talk about crust options, both baked and no bake crusts, below.
- Dream Whip
- Powdered sugar
- Cream cheese
- Blueberry pie filling
- Homemade Whipped Cream
Remember, all of the ingredient amounts you’ll need are in the printable recipe card below.
KITCHEN TOOLS AND EQUIPMENT YOU'LL NEED:
13″x9″ Baking Dish – You'll need this size baking dish for this recipe. I find myself using this size for so many recipes, not just desserts.
Mixer – You'll need a mixer to mix together the ingredients for the creamy filling.
Spatula – Where would I be without my spatulas? I have a whole slew of them because we’re ALWAYS using them.
HOW TO MAKE THE 3-INGREDIENT PIE CRUST
If you want a baked crust, making the crust is so simple and easy and requires just a few minutes of bake time.
It requires only 4 steps…
- Melt the butter.
- Mix the butter with the flour and pecans.
- Press the dough into a 13″x9″ baking dish.
- Then just bake and cool.
You can click here –>> for the full pecan crust recipe.
ALTERNATIVE CRUST OPTIONS FOR BLUEBERRY YUM YUM
You can get creative with the crust, as well, especially if you'd rather have a fully no bake option. For instance…
- Graham cracker crust – with or without bake time.
- Pecan Sandies crust – Make it like you would a graham cracker crust.
- Easy shortcut no-roll pie crust (without nuts)
- Vanilla Wafer crust
- Buy a store bought crust and press pecans into it. (This would likely make a smaller pie.)
- Line a graham cracker crust with sliced bananas.
HOW TO MAKE BLUEBERRY YUM YUM
Ok, you've got your crust made and ready to go. And hopefully, you've got your blueberry purée or pie filling ready to go too.
Before you get started, be sure to soften and whip your cream cheese with a whisking paddle, and then set it aside. This will help the cream cheese to soften up more, and it will blend in better with the Dream Whip, once you’re ready for that step.
Now you can follow these steps to make blueberry delight with a Dream Whip filling…
- In a separate mixer bowl with an electric mixer, whisk together the Dream Whip with the milk and vanilla, according to package directions.
- Whisk the whipped cream mixture until it begins to form soft peaks, about 4 minutes. You can also follow this tutorial for how to make Dream Whip.
- Mix cream cheese and powdered sugar into the Dream Whip mixture.
- Whisk the cream cheese mixture for 3 to 5 minutes, or until it’s velvety smooth and creamy.
LAYER YOUR NO BAKE DESSERT
- Spread the Dream Whip cream cheese filling onto the prepared and cooled pie crust.
- Then top it all off with blueberry pie filling.
- Cover your no bake blueberry dessert and allow it to chill in the fridge for at least 4 hours, or overnight if possible.
And that's it! You can save back a little bit of Dream Whip and use the remaining whipped topping for the top, maybe add a dollop on each slice you serve.
Another great tip… You can split the Dream Whip filling (and the blueberry topping) in half to make 2 smaller pies.
CAN I USE WHIPPED CREAM OR COOL WHIP INSTEAD OF DREAM WHIP?
I've tried making the cream cheese filling with homemade whipped cream; for some reason, it just hasn't worked as well. So I usually reserve my whipped topping for the top and use Dream Whip for the filling, which is what my mom uses in her Cherry Crunch.
Now some people do make this filling with Cool Whip, but I’ve carried on my mom’s tradition of a creamy Dream Whip filling. I like to call it angel fluff.
HOW TO STORE BLUEBERRY DELIGHT
This recipe is so easy. If you're not quite ready to serve it, just cover it and chill in the refrigerator; and it'll be ready when you are.
I do recommend making this no more than 1 day ahead of time. But it should keep in the fridge for 2-3 days, as long as you keep it covered.
CAN YOU FREEZE THIS EASY BLUEBERRY DESSERT?
You can definitely make this recipe ahead of time, freeze it, and thaw it when you need it.
Now one tip… I would definitely freeze it before adding the pie filling. Especially if you're using canned pie filling, it'd be super easy to just add that later on after you've thawed the crust and creamy filling.
Just be sure, if you do freeze this dessert, to cover it well so it doesn't get freezer burnt.
WANT MORE BLUEBERRY DESSERT RECIPES?
If you're a fan of blueberry desserts and sweets, you will love these recipes…
- Blueberry Cream Cheese Mini Tarts
- Easy Homemade Blueberry Muffins
- Blueberry Pancakes
- Cream Cheese Blueberry Pie
GET THE PRINTABLE RECIPE
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Creamy No Bake Blueberry Yum Yum Dessert Recipe
Equipment
- Krokori Rectangular Bakeware Set Ceramic Baking Pan 13 x 9 Inches
- KitchenAid 5-Qt. Artisan Design Series with Glass Bowl
- GLOUE Heat-Resistant Baking Spoon & Spatulas
Ingredients
- 1 pecan nut pie crust*
- 16 ounces cream cheese
- 2 envelopes Dream Whip (1 box)
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 42 ounces blueberry pie filling (or 2 cans store bought)
Instructions
- Using a mixer, beat the cream cheese well.
- In a separate mixer bowl, whisk together the Dream Whip with the milk and vanilla, according to package directions. Whisk it until it begins to form soft peaks, about 4 minutes.
- Add the cream cheese and powdered sugar to the Dream Whip mixture, and whisk for 3 to 5 minutes, or until it’s smooth and creamy.
- Spread the Dream Whip cream cheese filling onto the prepared pie crust.*
- Then top it all off with blueberry pie filling.
- Cover your no bake blueberry dessert and allow it to chill in the fridge for at least 4 hours, or overnight if possible.
- When it’s ready to serve, you can top it off with a dollop of homemade whipped cream or serve it as is. It’s so delicious!
Notes
- Graham cracker crust – with or without bake time.
- Pecan Sandies crust – Make it like you would a graham cracker crust.
- Easy shortcut no-roll pie crust (without nuts)
- Vanilla Wafer crust
- Buy a store bought crust and press pecans into it. (This would likely make a smaller pie.)
- Line a graham cracker crust with sliced bananas.
If you use Cool Whip instead of Dream Whip (which I can’t find in our town) would I still add the milk to the recipe? And would I use an 8 oz or 12 oz Cool Whip?
I remember my mom making a version of this “pie” when we were growing up. You forgot to layer sliced bananas over the cooled crust first! 😀😋
Everyone loves it when I take it to gatherings. Never any leftover!
That’s awesome, Cab!
Yes! We always had sliced bananas on top of the crust too. Our dear family friend, Mary Emma, made this pie! She called it “blueberry cream pie”. Had to use dream whip. ❤️
What a great dessert. Made it for the staff and they loved it.
Thank you, Tanya! I’m really glad everybody loved it!
I cant find Dream Whip!!! Substitutions??
Hey Nancy, I’ve not tried it myself, but many people actually prefer to use cool whip. You might give it a try!
I grew up with this being my mother’s favorite dessert to make and it didn’t matter what time of the year. My family would request it for Thanksgiving and Christmas. She did the flour, pecan and butter crust and mixed the cream cheese and powdered sugar. That would go on top of crust then if she had been to my grandparents and gotten fresh blueberries she would use blueberry pie filled, I’m not sure but she cooked them and it turned out with a blueberry sauce with the blueberries. She’d layer that next and put it in the fridge for about 30-45 mins to get firm and top it with cool whip, put back in fridge til ready to serve. It was Devine. Her crust always came out perfect. Now I’m grown, I’ve tried to make this except my crust are either undercooked or overcooked. But that won’t stop me from trying again and again. I have done a Graham cracker crust also and it’s great too but everyone always wants the pecan crust as I do too. Before my parents retired and moved my mother was recognized in a Mississippi Cookbook showcasing her recipe. I couldn’t believe no one there had ever had this or the crust. Afterwards, everyone wanted the crust recipe. All she’d say was you’ll just have to buy the book then. I miss her so much cause like everyone always says about their mom, well, except my husband, he loved my mother’s cooking over his any day, but they all say she was the best cook ever. But mine truly was, she didn’t work and spent all her time in the kitchen and she could make anything and everything and it was amazing. She even made livers taste good and now I’m a huge liver lover because of her liver and onions.
Sue, thank you so much for sharing your wonderful memories of your mother and letting us catch a glimpse of what it was like growing up with her. I love this!