Doris Sanderson’s Blueberry Yum Yum
📜 Collection: General Archive | ✍️ Attribution: Doris Sanderson | 📂 Category: Desserts A classic layered dessert, also known as a ‘Lush’ or ‘Yum Yum,’ featuring a graham cracker crust, a rich and fluffy cream cheese filling, and a sweet blueberry pie topping.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 10 mins | 4 hours | 8-10 servings |
🔪 Key Equipment
- Mixing bowl
- 8x8 or 9x9 inch pan
- Electric mixer
Ingredients
Crust
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 16 | Graham Crackers | crushed (about 1 1/2 cups) |
| 1/4 cup | Oleo | or butter, melted |
Filling & Topping
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 pkg (8 oz) | Philadelphia Cream Cheese | room temperature |
| 1/2 cup | Powdered Sugar | none |
| 1/2 cup | Sugar | granulated |
| 2 | Eggs | none |
| 1 can | Blueberry Pie Filling | none |
| As needed | Whipped Cream | for topping |
Instructions
Step 1: Make the Crust
- Preheat oven to 375°F (190°C). In a bowl, combine the 16 graham crackers crumbs with the 1/4 cup oleo or butter. Press the mixture into the bottom of an 8x8 or 9x9 inch pan. Bake for 8-10 minutes until set, then let the crust cool completely.
Step 2: Make the Filling
- In a mixing bowl, beat the 1 pkg (8 oz) Philadelphia cream cheese until smooth. In a separate bowl, beat the 2 eggs with the 1/2 cup powdered sugar and 1/2 cup sugar for about 5 minutes, until thick, pale, and fluffy. Add the cream cheese to the egg mixture and beat until well combined and smooth.
Step 3: Assemble and Chill
- Spread the cream cheese filling evenly over the cooled crust. Carefully spread the 1 can blueberry pie filling over the cream cheese layer. Top with a layer of whipped cream. Chill in the refrigerator for at least 4 hours, or until completely set and firm to the touch, before serving.
💡 Make-Ahead & Storage: Store covered in the refrigerator for up to 3-4 days.
Original Recipe Scan
