Blueberry Yum Yum Food

BLUEBERRY YUM YUM

Blueberry Yum Yum image

This is not original with me -- it has been in our family for years, and I do not know where it originated. I am not sure of prep time nor cook time nor servings nor yield. I have never made this. My mother always made it. I just know it was so delicious it disappeared soon after it was made.

Provided by Percy Cutrer

Categories Dessert

Time 1h35m

Yield 1 , 6 serving(s)

Number Of Ingredients 8

Ingredients

4 1/2 cups frozen blueberries (3 cups fresh -- add 2 tbs water)
1 1/2 cups sugar
1 cup all-purpose flour
1/2 cup soft margarine
1 cup finely chopped pecans
1 (3 ounce) container cream cheese, softened
1 cup sugar
whipped cream

Steps:

Combine Blueberries with sugar in medium sauce pan.
Cook over low heat (stirring often) until berries are soft, approximately 15 minutes.
Combine flour, margarine, pecans-- mix well, press dough evenly into 9x13x2 inch baking dish.
Bake at 350 degrees for 20 minutes.
Cool.
Combine cream cheese, softened, and 1 cup sugar.
Beat until smooth, then fold in one 9 oz Whipped topping, thawed.
Spread topping evenly over cooled crust.
Pour berry mixture evenly over top.
Refrigerate.
When berry mix has set well, top with whipped cream.
Cut into squares.

BLUEBERRY YUM-YUM-YUM

Blueberry Yum-Yum-Yum image

You have to try this1 My friend gave it to me. It is a special request every time she ever went to a potluck. You can make your own crust or use a pre-made graham crust. I was not sure how big the can of blueberries was, so I guessed.

Provided by FeedMePlz

Categories Pie

Time 25m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 8

Ingredients

1 cup flour
1 cup graham cracker crumbs
1 cup walnuts
1/4 cup butter, melted
1 cup powdered sugar
1 (8 ounce) package cream cheese
1 (8 ounce) container Cool Whip
1 (14 ounce) can blueberry pie filling

Steps:

Crust:.
Mix all ingredients and press into the bottom of a 9x13-inch baking dish. Bake 10-15 minutes and set aside to cool.
Filling:.
Cream together powdered sugar and cream cheese. Fold in cool whip. Pour into crust. Pour the blueberry pie filing on top.

BLUEBERRY YUM-YUM CAKE

Blueberry Yum-Yum Cake image

Try this cake using different flavors of pie fillings --- cherry would be perfect for the holidays.

Provided by Kittencalrecipezazz

Categories Dessert

Time 40m

Yield 12-16 serving(s)

Number Of Ingredients 11

Ingredients

1 (21 ounce) can blueberry pie filling (can use two cans)
1 (18 1/4 ounce) package cake mix (use yellow or white)
3 eggs (or as called for by your cake mix) or 3 egg whites (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 (8 ounce) package cream cheese, softened
1/4 cup sugar (or to taste)
1 (3 1/2 ounce) package instant pudding mix (use cream cheese or vanilla flavor)
1 cup milk
1 (8 ounce) container cool whip frozen whipped topping, thawed (or use whipped cream)
2 cups fresh blueberries (optional)

Steps:

Bake the cake according to package directions in a 13 x 9-inch pan.
Cool completely.
In a medium bowl beat together cream cheese, sugar, pudding mix and milk until well combined and smooth.
Spread the cream cheese mixture on top of the cake.
Spread the blueberry pie filling on top of the cream cheese mixture.
Spread the Cool Whip or whipped cream on top of the cake.
Sprinkle with fresh blueberries if desired.
Delicious!

Nutrition Facts : Calories 533.6, Fat 24.3, SaturatedFat 10.7, Cholesterol 76.5, Sodium 502.3, Carbohydrate 73.7, Fiber 1.7, Sugar 58.8, Protein 6.1

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