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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!
4.26 from 158 votes
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Course: Desserts
Cuisine: American
Prep Time: 20 minutes
Chill Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 15
Calories: 432kcal
Author: Mel Lockcuff

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

*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.

Nutrition

Serving: 1g | Calories: 432kcal | Carbohydrates: 50g | Protein: 6g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 12g | Cholesterol: 32mg | Sodium: 302mg | Sugar: 17g
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