Description

This no-bake Blueberry Yum Yum Cake is a luscious layered dessert featuring a crunchy vanilla cookie crust, creamy cream cheese filling, smooth cheesecake pudding, and a generous topping of blueberry pie filling blended with whipped topping. Garnished with fresh blueberries and chopped pecans, this chilled treat is perfect for berry lovers seeking a refreshing and indulgent cake without any baking required.

Ingredients

Scale

Crust

14.3 oz package of vanilla sandwich cookies (approximately 36 cookies, 2 1⁄2 cups when crushed)
1/3 cup salted butter (melted and cooled, plus more for greasing dish)

Cream Cheese Layer

8 oz cream cheese (softened to room temperature)
3/4 cup granulated sugar
2 teaspoons vanilla extract
1 cup frozen whipped topping (Cool Whip, defrosted)

Pudding Layer

2 (3.4 oz) packages cheesecake or vanilla flavored instant pudding mix
3 cups whole milk
1 cup frozen whipped topping (Cool Whip, defrosted)

Topping

2 (21 oz) cans blueberry pie filling
1/3 cup fresh blueberries
1 cup frozen whipped topping (Cool Whip, defrosted)
1 cup chopped pecans

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Instructions

Prepare the Pan: Butter a 9×13 glass baking dish thoroughly to ensure the dessert doesn’t stick. Set it aside while preparing other ingredients.
Make the Crust: Using a food processor, crush the vanilla sandwich cookies until you have small, even crumbs. Add the melted and cooled butter, then pulse until the mixture combines into a wet sand consistency suitable for a crust.
Form the Crust Layer: Press the cookie crust mixture evenly into the greased baking dish. Place the dish in the freezer for 10 minutes to set the crust firmly while preparing the next layer.
Prepare Cream Cheese Mixture: With a hand mixer, beat the softened cream cheese, granulated sugar, vanilla extract, and 1 cup of the defrosted whipped topping together until the mixture is smooth, creamy, and homogenous.
Assemble Cream Cheese Layer: Spread the cream cheese mixture evenly over the chilled cookie crumb crust. Return the dish to the freezer for another 10 minutes to allow the layer to firm up.
Mix Pudding Layer: In a separate bowl, whisk together the two packages of instant pudding mix with the 3 cups of whole milk and 1 cup of defrosted whipped topping until the mixture thickens to a smooth, spreadable consistency.
Spread Pudding Over Cream Cheese: Carefully spread the pudding mixture over the chilled cream cheese layer. Chill the assembled layers in the refrigerator for at least 30 minutes or until the pudding is fully set.
Add Blueberry Pie Filling: Spoon the blueberry pie filling gently across the chilled pudding layer. Spread it carefully so the filling remains distinct and does not mix into the pudding layer beneath.
Finish With Whipped Topping and Garnish: Gently spread the remaining whipped topping over the blueberry pie filling layer. Sprinkle chopped pecans and fresh blueberries evenly on top. Chill the entire cake in the fridge or freezer for 1 to 2 hours before serving to fully set all layers.

Notes

Use a glass baking dish to easily see the layered effect of the dessert.
Make sure the cream cheese is softened to room temperature for easier mixing and smoother texture.
If Cool Whip is unavailable, any similar frozen whipped topping can be used but allow it to defrost before mixing.
For a firmer texture, the dessert can be stored in the freezer but allow it to thaw for 10-15 minutes before slicing.
Chopped pecans can be substituted with walnuts or omitted for nut-free variation.