I love this dessert because you can literally layer it any way that you want. The recipe ends with the crumb topping but I ended with more blueberries!
Check out what my pals over at Southern Bite had to say about this recipe:
I love a layered dessert in the summer time. Wait, who am I kidding? I love a layered dessert anytime! Based on the huge success of my Oreo Delight and my Lemon Icebox Delight, I’m bringing you a fun new layered dessert called Blueberry Yum Yum. Actually, this is a variation on a recipe that has been around for years. The original recipe calls for you to use raw egg whites in the middle layer, so I just updated it a bit.
Even though it isn’t summer right now that doesn’t mean we can’t enjoy our favorite warmer weather desserts! This blueberry yum yum is one of my favorite treats.
Ingredients
1 (10-ounce) package Lorna Doone Cookies
¼ cup Kerrygold butter, melted
1 (8-ounce) package Philadelphia cream cheese, softened
1 cup Domino powdered sugar
2 (8-ounce) container frozen whipped topping, thawed
1 (21-ounce) can blueberry pie filling
1 cup chopped pecans
Instructions
Preheat the oven to 350°. Crush the Lorna Doone cookies and reserve about ½ cup of the crumbs for the topping. Mix the cookie crumbs with the melted butter. Press them into the bottom of a 9×13-inch glass baking dish. Bake for 5 minutes and then cool completely.
In a large bowl, combine the softened cream cheese, powdered sugar, and 1 container of the thawed whipped topping by stirring by hand. Once thoroughly mixed, spread the mixture over the cooled crust.
Drop dollops of the blueberry pie filling over the cream cheese layer and spread carefully. Sprinkle pecans over the pie filling. Top with the remaining container of whipped topping and sprinkle with the reserved crushed cookies. Refrigerate at least 2 hours before serving.
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Quick Tip: I love taking this dessert to family functions or other get-togethers as it feeds many.
Thank you to Recipe Lion for this great recipe.
