Raspberry 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.

RASPBERRY YUM YUM

Raspberry Yum Yum image

This is a really unique hot weather dessert; fluffy frozen raspberry filling sandwiched between nutty crumb layers. Perfect!

Provided by Karen Martin

Categories Raspberry Desserts

Time 3h10m

Yield 6

Number Of Ingredients 9

Ingredients

1 cup all-purpose flour
½ cup chopped pecans
½ cup butter
¼ cup brown sugar
2 cups fresh raspberries
1 cup white sugar
2 egg whites
2 teaspoons lemon juice
1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed

Steps:

Preheat oven to 325 degrees F (165 degrees C).
Mix flour, pecans, butter, and brown sugar together in a bowl until crumbly; spread onto a rimmed baking sheet.
Bake in the preheated oven, stirring often to break up crumbles, until lightly browned, about 10 minutes. Cool crumble to room temperature.
Sprinkle 1/2 of the crumble into a 9x13-inch baking dish.
Beat raspberries, white sugar, egg whites, and lemon juice together in a bowl using an electric mixer until smooth and creamy, about 10 minutes. Fold whipped topping into raspberry mixture; pour over crumble in the 9x13-inch dish. Sprinkle remaining crumble over raspberry mixture.
Freeze raspberry mixture until solid, at least 2 hours. Remove dish from freezer and let stand 10 minutes before cutting into squares.

Nutrition Facts : Calories 582.7 calories, Carbohydrate 73.1 g, Cholesterol 40.7 mg, Fat 31.8 g, Fiber 4.2 g, Protein 5.2 g, SaturatedFat 18.5 g, Sodium 139.8 mg, Sugar 53.3 g

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