1 1/4 c. graham cracker crumbs
6 T. unsalted butter, melted
1/4 tsp. ground cinnamon
Cream Cheese Mixture:
1 (8 oz.) package cream cheese, softened
1/2 c. confectioners’ sugar
2 c. whipping cream
1/2 tsp. vanilla extract
3 T. granulated sugar
Blueberry Filling:
1 (21 oz.) can blueberry pie filling


Prepare the Crust:
In a bowl, combine graham cracker crumbs , cinnamon, and melted butter. Blend with a fork until crumbs are moistened.
Set aside 2 tablespoons of crumbs to sprinkle on the top.
Press crumb mixture into the bottom of a 9×9-inch pan that’s been sprayed with non-stick cooking spray.
Prepare the Cream Cheese Mixture:
With an electric mixer, cream together softened cream cheese and confectioners’ sugar until smooth.
In a separate bowl, whip the whipping cream, granulated sugar, and vanilla extract until stiff peaks form.
By hand, mix together whipped cream and cream cheese mixture until well combined.
Assemble the Yum Yum Layers:
Spread a little less than half the cream cheese/whipped cream mixture evenly over the crust.
Drop blueberry pie filling by large spoonfuls on top of the cream cheese layer. Gently spread blueberry pie filling evenly over the cream cheese layer.
Top blueberry layer with the remaining cream cheese/whipped cream mixture. Gently spread it evenly over the blueberry layer, covering it completely.
Sprinkle the top with the 2 tablespoons reserved graham cracker crumbs.
Cover and refrigerate for several hours or overnight before serving.
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