Whip up a dreamy no bake blueberry dessert, aka blueberry yum yum recipe, 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 yum yum dessert recipe 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 bake a crust.
More no bake desserts and Dream Whip recipes you may enjoy include strawberry delight and no bake pumpkin dessert.
Ingredients Notes for a No Bake Blueberry Dessert:
- Crust – We'll talk about crust options, both baked and no bake crusts. I'll share how to make my favorite pecan crust recipe for this dessert, even though it's baked. Then I'll also give you a few more options for actual no bake crusts you can make instead.
- Dream Whip
- Powdered sugar
- Cream cheese
- Blueberry pie filling
- Homemade Whipped Cream
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 This Blueberry Yum Yum Recipe
Since this is a layered blueberry dessert, we'll start with the bottom layer first.
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.
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, as well.
How to Make the Dream Whip Filling
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.
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.
Expert Tips and Recipe FAQ's
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.
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.
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 and you love this creamy blueberry delight recipe as much as I do, you will love these recipes…
- Blueberry Cream Cheese Mini Tarts
- Easy Homemade Blueberry Muffins
- Blueberry Pancakes
- Cream Cheese Blueberry Pie
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
No Bake Blueberry Yum Yum Dessert Recipe
Equipment
- 9×13 Baking Pan
- Rubber Spatula
Ingredients
Pecan Nut Pie Crust:*
- 12 tablespoons salted butter melted
- 1 1/2 cups all-purpose flour
- 1 cup pecans chopped
No Bake Filling:
- 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
Instructions
Crust:
- Mix together the melted butter and flour, forming a dough.
- Stir in the chopped pecans.
- Press the crust into an un-greased 9×13 baking dish.
- Bake at 350° F for about 20 minutes, or until the crust begins to turn a golden brown.
- Let the crust cool before adding any filling.
No Bake Filling:
- 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.
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.
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.
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!
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.
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.
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.
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.
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.
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.
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!