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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 with a longer how-to video.
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
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!
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
*PIE CRUST OPTIONS
You can get creative with the crust, 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.
You can also 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.
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Nutrition Information:
Yield:
15Serving Size:
1Amount Per Serving: Calories: 432Total Fat: 24gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 32mgSodium: 302mgCarbohydrates: 50gFiber: 0gSugar: 17gProtein: 6g
Made this for a birthday at work and everyone loved it.
The crust recipe will replace the one I use on other
similar desserts. Thank you!!
Hi LaDonna, thank you! That is awesome. I’m so glad you enjoyed it. Mmmm, I love that crust too.
My family has been making this for years. We call it blueberry crunch.
Thanks for your post it brings back many happy memories ❤️
Kim, thank you so much. I’m so glad it brought back happy memories for you. My mom makes it with cherry pie filling and calls it cherry crunch too.
I make this in a pizza round but make my own blueberry topping with fresh blueberries sugar lemon juice and a bit of cinnamon. So much better than canned. I call it blueberry pizza.
Debra, this is brilliant! My kids would love the thought of blueberry pizza. Yes, homemade is so much better than canned, I totally agree; I make my own too.
Debra thanks for that idea kids love anything begging with pizza I’ll have to give that a go real soon .
Can you freeze this before adding fruit?
Merrilyn, I’ve never done this, but I don’t see why it wouldn’t work just fine.
My family has made something similar to this for years; we call it Blueberry Torte. The only difference is that we make/use a graham cracker crust. It’s AMAZNG! Just thought I would mention the crust variation in case people are like me and don’t like nuts. :)
Mmmm, Sue, it would be absolutely delicious with a graham cracker crust. I may have to switch it up and make it that way.
I also grew up with this same desert and my whole family loved it. I appreciate you posting.
I think I’ll follow your mom’s lead & use cherry pie filling with this….or maybe strawberry!!!
Mmmm, PJ, strawberry would be so good! Think I’ll be making both recipes in the near future.
I have been making this for a long time. I use crushed pecan sandies for the crust then I can also sprinkle some on top.
Marcia, that is brilliant! I would’ve never thought to use pecan sandies. Definitely trying that the next time I make this recipe. Yum!
Where can you find dream whip. I haven’t seen it for years
Jan, I’ve been getting it at Walmart in the baking section. It’s usually right around all the Jello mixes.
The fact I wanted the recipe, but refused to sign up for where to buy their ingredients and was not given the recipe!! Shame on you!!!! NEVER will I look at any of your pins!
Um, Shelley, that’s your prerogative, but all you have to do is scroll down and you can get the entire recipe and print it out. Just click on “Print.” There’s no need to sign up for anything to get ingredients. The ingredient button is just there in case you want to purchase ingredients. It’s a helpful thing. But if you don’t need them, then just ignore the button and print out the recipe.
WOW YOU ARE QUITE RUDE ! I imagjne you feel pretty dumb ! If not you should Shelly . No need to be so nasty .
My Mom used to make a similar recipe called blueberry silhouette . She used Graham cracker crust . I make it with homade fresh peach pie filling on top too. Strawberry is also delicious when these fruits are in season .But I will definitely have to try your crust next time . sounds amazing ?
I can’t find the the recipe part for the crust. Please help!!
Marjorie, you can click on the Pecan Nut Pie Crust link right in the recipe card, and it will take you to the crust.
Hello Mel, My name is Karen and I would love to make this dessert but, since it is just my husband and I this would be too much. Do you think I could freeze half for another day ?
Hi Karen, I don’t see why not. I think it would freeze perfectly fine. I hope you enjoy the dessert!
Thank you, Mel. I did make the dessert and it was delicious. I think that next time I make it I will chop my own pecans. I had store-bought chopped pecans and they were to course. They seemed to overwhelm the flavor. I can just throw them in the food processor for a second and it would be much better.
Karen, that’s a really good tip. I agree, I usually chop mine up a little finer because they’re always so big right out of the bag at the store, even when they’re chopped. Thank you! I’m so glad you enjoyed it.
Hello, Thanks for your great and tasty recipe. But, i love yogurt with no bake recipe.
Love you admin.
Thanks
Hmmm, yogurt is a great option! I may have to try making it that way sometime.
Yummy recipe. Thank you for sharing.
Yay! Thank you, Kippi! So glad you enjoyed it.
Mel, I was wondering if I could make this with canned cherry pie filling, as canned blueberry pie filling is not found in my area? Besides our group loves cherries more than blueberries; although I love both.
Judy, yes, you can! Actually, that’s my dad’s favorite way to have this dessert. We call it Cherry Crunch.
My husband is allergic to nuts, so we make this with the graham cracker crust. I also have blueberry bushes, so I made my own compote. Simply delicious!
Shera, I need to try it with a graham cracker crust because I bet it’s delicious. I make my own blueberry filling too and love it! Some day I will have my own blueberry bushes. Thank you!
Thanks for the pin. Mom used to make this and my son loved it. I lost mom’s recipe and never found the exact until this post. Perfect for Thanksgiving.
Hi Vicki, thank you so much for commenting. I hope you enjoy the recipe and it brings back many happy memories.
Can I use Cool Whip or would it ruin dessert?
Cynthia, I’m not sure how it would work… I did try using homemade whipped cream, and it became a gloopy mess and wasn’t about to set up. It’s definitely worth a try, but I can’t guarantee it will work. Let me know if you do try it, how it goes; I’m curious to see.
I made this last month for a company gathering, only difference: I added some of the fresh frozen blueberries from my own bushes to the pie filling. I was really good and it disappeared fast! Thanks for a quick, easy and delicious recipe!
Hi Donna, I’m so glad you enjoyed it! Those fresh frozen blueberries sound delicious. I hope to have my own bushes someday too.
I have looked through this post about 4 times and cannot see the list of quantities for the ingredients or find the printable recipe! Please help!
Hi Twila, the printable recipe is all the way toward the bottom of the post. You’ll see it right above the nutrition facts box.
My mother has been making these pies longer than I’ve been alive and I’m 45! She always uses 2 graham cracker pie crusts and instead of dream whip in most recent years uses cool whip! Lines the crusts with sliced bananas YUM!
Mmmm, Tammie, I’d never thought of lining the crust with sliced bananas. Oh my word, that sounds so yummy! I have GOT to try that next time I make this. I’ll have to give Cool Whip a try too. Thank you!
https://www.livewellbakeoften.com/how-to-make-stabilized-whipped-cream/
Stabilized whipped cream is great to replace cool whip or dream whip. Much better flavor in my opinion.
Lindy, thank you! I may have to give this a try.
Made this last night for something different for our Christmas dinner. It was a hit! Loved by all!
Anna, I’m so glad you enjoyed it! Thank you!
I make something very similar except I add a can of drained crushed pineapple to the creamy mixture. We call it Blueberry Supreme. So yummy.
Mmmm, Linda, that sounds delicious!
My Mom taught me this recipe as a teen in the 70’s with the only exception being this great shortcut… Prick a store bought pie crust and press chopped pecans into it. Bake low (225) til done, 8 minutes? Cool. Continue as u directed but Use Cool Whip. Makes 2 pies. My FAV SUMMER DESSERT! HOWEVER, I am delighted to see how to make an entire casserole dish of it! Thank you for your recipe!
Jody, thank you for this! That is a great tip for making it even quicker with the store bought crust.
The first time I made this I used strawberry pie filling. I felt like the crust needed some sugar and the creamy part was too sweet and not cream-cheesy enough. So this time I made it with cherry pie filling, added about 1/4 cup of sugar to the crust, doubled the cream cheese, and halved the sugar in the creamy part. So much better IMO.
Melinda, thank you! I’m actually working on a strawberry dessert set to go up next week. My mom’s favorite way to make it was always with the cherry pie filling. And you’re right about the cream cheese… I actually changed the recipe to reflect doubling that because I’d remade it this past week, and I realized I had the amount set to 1 when it actually needed 2. My fingers got ahead of my brain while typing out the recipe.
How can I save the recipe ?????
Hmmm, Millisa, I’ll see about adding a save button. But for now, you can pin it to save it.
Can I get the recipe using the topping with fresh Blueberries?
Hi Carolyn, I use this homemade blueberry pie filling.
You’ve combined 2 of my favorites-cream cheese and blueberries. Haven’t tried yet, but looking forward to it. People having trouble saving it all-there’s a program called Print Friendly, that will make a pdf file for you.
Jo, thank you so much! I hope you enjoy.
Mom used to make this for family gatherings. She called it a blueberry cake roll-no cake and not rolled but love it. I have used cool whip and it turned out the same. Also sometimes used cherry pie filling. Delicious!
Vicki, thank you! My mom makes it with cherry pie filling all the time, and you’re right, it’s so delicious!
Is there a way of doing this recipe sugar free? I want to try this but I can’t have all the sugar…..any suggestions????
Hmmm, you know, I don’t know what using a sugar substitute like Stevia or Swerve would do to the recipe, but it might be worth a try. Of course, the crust would add carbs/sugar, as well. If you’re looking for keto/low carb recipes, I have a friend who has an amazing food blog, https://moscatomom.com. She’s got some really delicious recipes.
Yes you can use splenida I think this is how you spell it. Use it the same amount as the powdered sugar. I think it says on box a one to one exchange. Back in the 60’s we called it a different name but everyone in my family had bad sugar so any amount you could cut was good.
I first want to know if making graham cracker crust can you use whole graham crackers also how many graham crackers melted butter and sugar also can I use a hand mixer can I use cherry filling instead of blueberry also can I put almond extract in cherry filling. Can I put it in the refrigerator to harden instead of freezer please help thank you.
I linked to a graham cracker crust recipe in the post (here’s that link for you… https://adventuresofmel.com/easy-graham-cracker-crust-recipe/). Yes, you can definitely use a hand mixer. Yes, you can use cherry pie filling; in fact, I’m working on another recipe for cherry delight. I don’t see why you couldn’t put almond extract in. And yes, you can put it in the fridge instead; it just will take longer to chill.
In the South some call it blueberry fluff and we bake our crust from scratch with flour, butter, sugar and toasted pecans for 15 minutes. Always used cool whip! My hubby loves it and making it for our family Easter egg hunt tomorrow!
Wanda, that is a really good name for it. We love it too!
Hi! Looks tasty. How many days I’m advance can I make this before serving?
Thanks!
Amber, I’d probably only make it a day or two in advance, unless you’re going to freeze it.
My grandma use to make this we called it Blueberry Delight but hers had a couple different things from your she used walnuts for the crust and added a 1/2 brown sugar and only 1 package of cream cheese I haven’t had this in a few years. It’s my all time favorite
Danette, thank you for sharing! Walnuts would be wonderful. I would love to try her version; I bet it was delicious. I know my grandma’s recipes were the best, and I have so many memories from her wonderful cooking.
Horrible time getting the blueberries on top! They smeared into the cream cheese filling. I used the correct amount and did not add them till the next morning after the crust and filing were in the frig all night.
It’s definitely an art getting the pie filling on top of the filling. I usually spread them all around as I pour them on, then just gently move them around to fill all the spaces.
I made this dessert for Mother’s Day and it was a Huge Hit! I did halve the recipe and cheated by using a ready made graham cracker crust. It is definitely one that I will make again.
Aimee, that is awesome! Thank you! I’m so glad everyone enjoyed it.
Could I substitute cool whip for the dream whip?
Sandra, I haven’t tried it, but I have had readers who have tried it and it worked out ok for them.
Hello Mel,
Just wanted to let you know that you helped me find a lost recipe of my mother’s. This blueberry dessert is a favorite recipe that my mother used to make for us all (6) children and my Dad who will be turning 90 this December 2019. Mom passed away in Jan. 2016 and no one in the family could find this loved recipe. So I’ve been searching for almost a year. I am her oldest daughter. I finally came upon your recipe and said this is the closest I can come to Mom’s recipe from memory. I’m home visiting my Dad ( in the Chicago area) and quite a few of my siblings. I decided to make it and OMG my Dad, and my siblings have gone crazy, saying I found Mom’s lost recipe. Needless to say I have made this for almost everyone in the family. It has been a HUGE success and I can’t thank you enough. I look forward to following you on Pinterest and hope I can share a recipe or two with you soon. God bless you, you don’t know how happy you made my family.
Lynn, God bless you for sharing this with me. Oh my goodness, thank you! This is a lot of why I do what I do because I love connecting food with memories and with people we love. I’m so happy I was able to bring your family this little bit of happiness.
I have made this dessert several times already and it has become a favorite by everyone who tries it! The crust is easy and fabulous and TOTALLY makes the dessert perfect! I use heavy whipping cream instead of dream whip as my whipped cream and it’s decadent! This is a winner!!! Love, love, love it! Thanks for sharing!
Jill, thank you so very much! This comment means the world to me. One of my absolute favorite desserts, and I’m so glad you love it too!
This is the tecipe I’ve been looking for. I remember going to church pot lucks and enjoying it as a kid. They put pecans on top of the blue berry filling.
Sharon, I’m so glad I could help you experience a little bit of childhood again. Thank you! I think I might remember my mom sprinkling pecans on top of her cherry delight too.
This looks delicious! I am going to try it for dessert of the Month in February. I really like the idea of the pecan crust!
Thank you, Brenda! The pecan crust is my favorite part.
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!