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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Blueberry Yum Yum Recipe

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This recipe for Blueberry Yum Yum is from OUR PARISH GUMBO , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
1 cup all-purpose flour
1 stick of butter
1 cup chopped pecans

First Layer:
8 ounces cream cheese, softened
1 cup sugar
2 cups of Cool Whip from a 16 oz. container(save the rest for the topping)

Blueberry Filling Layer:
2 cups fresh or frozen blueberries
1 cup sugar
1/4 cup water
1/4 cup cornstarch mixed with 3 Tbsp. water
Directions:
Directions:
Preheat oven to 350 degrees.
Soften the butter and combine with the flour and the pecans. Spray a 9x12 baking dish with cooking spray and press this mixture into the bottom of the dish. Bake in oven until brown. (about 20 minutes). Cool. Do next steps while the crust is cooling.
Next, cream together the cream cheese and the sugar in a large bowl. Then blend in the 2 cups of Cool Whip. Set aside.
Next, while the crust is baking, place the blueberries, sugar and water in a saucepan on top of the stove and cook on medium heat until berries are tender. They will mash easily on the side of the pan when ready. Next, add the cornstarch/water mixture to thicken it. When thickened, turn off the stove and let cool. If you put it on top of the cream cheese when it is hot, it will melt. I usually let the crust and blueberries cool thoroughly at the same time before I assemble the dessert. To cool quicker, I put them in the refrigerator.
To assemble the the dessert: (Both crust and blueberries must be cool before assembly or the cream cheese will melt). First, spread the cream cheese layer on top of the crust. Then spread the blueberry layer on top of the cream cheese. Lastly, spread the rest of the Cool Whip that is left in the container on top. Can arrange a few pecans on top for decoration. Refrigerate for a few hours or overnight. Delicious!! Enjoy!!
Number Of Servings:
Number Of Servings:
Serves 10-12.
Preparation Time:
Preparation Time:
1 hour which includes the cooling time. Also add 2-3 hours of refrigeration.
Personal Notes:
Personal Notes:
This recipe won 1st place in the Our Lady of Lake dessert contest!!
Father John, Mr. Bechac and Mayor Eddie Price were the judges.
I received a free apron with Dessert Contest Winner on it and a $25 gift certificate for 1st place!
This is a Buquoi family favorite!! It was given to me by my sister Donna. It is always brought to all the family gatherings!

 

 

 

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