Blueberry Yum Yum Cake is deliciously perfect for a party, casual BBQ social or whenever you want a creamy and chilled treat.
Recipe:
Ingredients
▢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)
▢8 oz. cream cheese softened to room temperature
▢3/4 cup granulated sugar
▢2 teaspoons vanilla extract
▢16 oz. tub of frozen whipped topping Cool Whip, defrosted and divided
▢6.8 oz. packages of cheesecake or vanilla flavored instant pudding mix ( I used 2- 3.4oz packages)
▢3 cups whole milk
▢2 – 21 oz. cans of blueberry pie filling
▢1 cup chopped pecans
▢1/3 cup fresh blueberries
Instructions
Butter a 9×13 glass baking dish and set aside.
In the bowl of a food processor, crush vanilla sandwich cookies until small even crumbs form. Add melted butter and pulse until combined to form the crust mixture.
Press the crust mixture into the greased baking dish and chill in the freezer for 10 minutes while preparing the next layer.
With a hand mixer, beat together cream cheese, granulated sugar, vanilla, and 1 cup of frozen whipped topping until smooth and creamy.
Spread cream cheese mixture over the chilled cookie crumb layer and place back into the freezer for another 10 minutes
With a whisk or beater, combine both packages of pudding mix, milk, and 1 additional cup of frozen whipped topping. Whisk until combined and mixture begins to thicken.
Spread pudding layer over the chilled cream cheese layer and chill for 30 minutes or until pudding is set.
Spoon the blueberry pie filling over the chilled pudding layer. Spread carefully so that it doesn’t mix with the layers beneath.
Gently top with the remaining whipped topping. Sprinkle with chopped pecans and/or fresh blueberries and chill in the fridge or freezer for 1-2 hours.