A classic layered dessert, this “Yum Yum” features a sweet cream cheese filling and blueberry topping on a graham cracker crust.
Author
Doris Sanderson
Recipe
Crust
| Measurements | Ingredients |
|---|---|
| 16 | Graham Crackers, crushed |
| 1/4 cup | Oleo or Butter, melted |
Filling & Topping
| Measurements | Ingredients |
|---|---|
| 1 pkg (8 oz) | Philadelphia Cream Cheese, room temp |
| 1/2 cup | Powdered Sugar |
| 1/2 cup | Sugar |
| 2 | Eggs |
| 1 can | Blueberry Pie Filling |
| Whipped Cream |
Instructions (Inferred)
- For the Crust: Preheat oven to 375°F. Mix the graham cracker crumbs and melted oleo. Press into the bottom of an 8x8 or 9x9 inch pan. Bake for 8-10 minutes and let cool completely.
- For the Filling: In a bowl, beat the 2 eggs with the powdered sugar and granulated sugar for 5 minutes until thick. Add the room temperature cream cheese and beat until smooth and combined.
- Assemble: Spread the cream cheese filling over the cooled crust.
- Top with the blueberry pie filling.
- Finish with a layer of whipped cream.
- Chill for at least 4 hours before serving.
Note
The original instructions on the recipe card were for an entirely different dish (baked eggplant) and have been replaced here with the standard method for making this type of layered dessert based on the ingredients listed.
Warning
This recipe contains raw eggs. For those with health concerns, consider using pasteurized eggs.
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