Red White and Blue Yum Yum Dessert
A festive, multi-layered no-bake dessert featuring patriotic colors, a buttery graham cracker crust, and a fluffy cream cheese and whipped cream center.
Equipment
- 9×13-inch baking dish
- electric hand mixer or stand mixer
- large mixing bowls
- Spatula
Ingredients
- 2 1/2 cups graham cracker crumbs
- 12 tbsp unsalted butter, melted
- 2 packages cream cheese, softened (8 oz each)
- 1 cup confectioners' sugar
- 4 cups heavy whipping cream, chilled
- 2 tsp vanilla extract, divided
- 6 tbsp granulated sugar
- 1 can strawberry pie filling (21 oz)
- 1 can blueberry pie filling (21 oz)
Instructions
- Combine graham cracker crumbs and melted butter. Reserve 3 tablespoons for topping, then firmly press the rest into a 9x13-inch dish.
- Beat softened cream cheese, confectioners' sugar, and 1 teaspoon vanilla until smooth and creamy.
- In a separate bowl, whip heavy cream, granulated sugar, and remaining vanilla to stiff peaks. Gently fold into the cream cheese mixture.
- Spread one-third of the cream mixture over the crust, then gently spread the strawberry pie filling on top.
- Spread another third of the cream mixture over the strawberry layer, then top gently with the blueberry pie filling.
- Top with the remaining cream mixture and sprinkle with the reserved graham cracker crumbs.
- Refrigerate overnight, at least 12 hours, before slicing and serving.
Notes
Use premium strawberry and blueberry pie fillings for more whole fruit in every bite. This dessert is best made 12–24 hours ahead so the layers fully set. You can substitute 16 oz whipped topping for the homemade whipped cream if needed, though the flavor will be less rich.