Blueberry Yum Yum Recipe
π Total Time: 1 hour 35 minutes | π½οΈ Servings: 6 | π₯ Yield: 1 delicious dessert
Description:
This Blueberry Yum Yum recipe is a cherished family classic that’s been passed down through generations. Bursting with the sweet-tart flavor of blueberries and topped with a creamy, dreamy layer, it’s a dessert that disappears quickly every time it’s made.
Ingredients:
- 4 1/2 cups frozen blueberries
- 1 1/2 cups sugar
- 1 cup all-purpose flour
- 1/2 cup margarine
- 1 cup pecans
- 1 package (8 oz) cream cheese
- 1 cup sugar
- 1 container (9 oz) whipped topping, thawed
Instructions:
| Step | Description |
|---|---|
| 1 | In a medium saucepan, combine the frozen blueberries and 1 1/2 cups of sugar. |
| 2 | Cook the blueberry mixture over low heat, stirring often, until the berries are soft, approximately 15 minutes. |
| 3 | In a separate bowl, mix together the flour, margarine, and pecans until well combined. Press the dough evenly into a 9x13x2 inch baking dish. |
| 4 | Bake the crust at 350Β°F (175Β°C) for 20 minutes, until lightly golden. |
| 5 | Allow the crust to cool completely. |
| 6 | In another bowl, beat the softened cream cheese and 1 cup of sugar until smooth. Fold in the whipped topping until well combined. |
| 7 | Spread the creamy topping evenly over the cooled crust. |
| 8 | Pour the cooked berry mixture evenly over the creamy layer. |
| 9 | Refrigerate the dessert until set. |
| 10 | Once set, top with additional whipped cream if desired. |
| 11 | Cut into squares and serve. Enjoy your delicious Blueberry Yum Yum! π |
Nutrition Facts (per serving):
- Calories: 847.3
- Total Fat: 33.5g
- Saturated Fat: 7g
- Cholesterol: 15.6mg
- Sodium: 225.8mg
- Total Carbohydrates: 140.3g
- Dietary Fiber: 6.1g
- Sugar: 118.4g
- Protein: 5.5g
Recipe Notes:
- This dessert is perfect for any occasion, from weeknight treats to special gatherings.
- Feel free to substitute other berries like strawberries or raspberries for a variation.
- Ensure the cream cheese is softened for easier blending.
- For a crunchier crust, you can toast the pecans before adding them to the flour mixture.
- Store any leftovers covered in the refrigerator for up to 3 days.
