Red White & Blue Mixed Berry Yum Yum is one of my favorite no-bake desserts when I want something colorful, creamy, and effortless. I layer a buttery graham cracker crust with a light cream cheese filling and sweet strawberry and blueberry pie fillings to create a refreshing dessert that looks as impressive as it tastes. I especially enjoy making it for summer holidays, backyard barbecues, potlucks, and family celebrations because I can prepare it ahead of time and let the refrigerator do the rest.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 1/2 cups graham cracker crumbs
12 tablespoons unsalted butter, melted
2 (8-ounce) packages cream cheese, softened
1 cup confectioners’ sugar
4 cups heavy whipping cream
2 teaspoons vanilla extract, divided
6 tablespoons granulated sugar
1 (21-ounce) can strawberry pie filling
1 (21-ounce) can blueberry pie filling
Directions
I combine the graham cracker crumbs and melted butter in a bowl until the crumbs are evenly coated.
I reserve 3 tablespoons of the crumb mixture for the topping.
I firmly press the remaining crumb mixture into the bottom of a greased 9×13-inch baking dish to create the crust.
In a large bowl, I beat the softened cream cheese, confectioners’ sugar, and 1 teaspoon of vanilla extract until smooth and creamy.
In another bowl, I whip the heavy cream with the granulated sugar and the remaining vanilla extract until stiff peaks form.
I gently fold the whipped cream into the cream cheese mixture until light and fully combined.
I spread one-third of the cream cheese mixture evenly over the prepared crust.
I spoon dollops of the strawberry pie filling over the cream layer and gently spread it into an even layer.
I spread another one-third of the cream cheese mixture over the strawberries.
I add dollops of the blueberry pie filling and carefully spread them into an even layer.
I finish with the remaining cream cheese mixture and smooth the top.
I sprinkle the reserved graham cracker crumbs over the surface.
I cover the dish and refrigerate it overnight before serving so the layers can firm up and slice neatly.
Servings and Timing
Servings: 12
Prep Time: 30 minutes
Cooking Time: 0 minutes
Total Time: 30 minutes
Calories: Approximately 520 kcal per serving
Variations
I sometimes use fresh sliced strawberries and fresh blueberries instead of canned pie fillings for a lighter, fruitier version.
I like adding a little lemon zest to the cream cheese mixture for a bright citrus flavor.
Occasionally I substitute crushed vanilla wafers or shortbread cookies for the graham cracker crust.
I enjoy topping the finished dessert with fresh whipped cream and extra berries before serving.
I sometimes mix a handful of chopped pecans or toasted almonds into the crust for extra crunch.
Storage/Reheating
I store the dessert tightly covered in the refrigerator for up to 4 days. The chilled layers stay firm and the flavors continue to blend beautifully.
Also I do not recommend leaving it at room temperature for more than 2 hours because of the dairy ingredients.
I can also freeze individual portions for up to 2 months by wrapping them well. I thaw the slices overnight in the refrigerator before serving.
Since this is a no-bake chilled dessert, I never reheat it. I always serve it cold for the best texture.
FAQs
Can I make this dessert ahead of time?
Yes. I actually prefer making it the day before serving because the layers set better and the flavors become even more delicious after chilling overnight.
Can I use homemade pie filling?
Absolutely. I enjoy using homemade strawberry and blueberry fillings when fresh berries are in season, and they work wonderfully in this recipe.
Can I use whipped topping instead of homemade whipped cream?
Yes. I can substitute an equal amount of thawed whipped topping if I want to save time, although I find freshly whipped cream gives the filling a richer flavor.
How do I get clean slices?
I chill the dessert overnight and wipe my knife clean between each cut. This helps keep the colorful layers neat and attractive.
Can I use a different fruit filling?
Yes. I like experimenting with cherry, raspberry, blackberry, or peach pie filling to create different flavor combinations while keeping the same creamy base.
Conclusion
I love making Red White & Blue Mixed Berry Yum Yum because it combines creamy layers, buttery graham cracker crust, and vibrant berry flavors into one easy no-bake dessert. It is simple to prepare, perfect for making ahead, and always looks beautiful on the dessert table. Whether I serve it for a summer holiday, a family gathering, or a casual potluck, this dessert never fails to impress with its refreshing flavor and festive presentation.
📖 Recipe:
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Red White & Blue Mixed Berry Yum Yum
- Total Time: 30 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Red White & Blue Mixed Berry Yum Yum is a creamy no-bake dessert featuring a buttery graham cracker crust, luscious cream cheese filling, and vibrant strawberry and blueberry layers. It’s an easy make-ahead treat that’s perfect for summer gatherings and patriotic celebrations.
Ingredients
2 1/2 cups graham cracker crumbs
12 tablespoons unsalted butter, melted
2 (8-ounce) packages cream cheese, softened
1 cup confectioners’ sugar
4 cups heavy whipping cream
2 teaspoons vanilla extract, divided
6 tablespoons granulated sugar
1 (21-ounce) can strawberry pie filling
1 (21-ounce) can blueberry pie filling
Instructions
- Combine the graham cracker crumbs and melted butter until evenly coated.
- Reserve 3 tablespoons of the crumb mixture for the topping.
- Press the remaining crumb mixture firmly into the bottom of a greased 9×13-inch baking dish.
- Beat the softened cream cheese, confectioners’ sugar, and 1 teaspoon vanilla extract until smooth.
- In a separate bowl, whip the heavy cream with the granulated sugar and remaining vanilla extract until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully combined.
- Spread one-third of the cream cheese mixture over the prepared crust.
- Evenly spread the strawberry pie filling over the cream layer.
- Spread another one-third of the cream cheese mixture over the strawberry layer.
- Evenly spread the blueberry pie filling over the cream layer.
- Top with the remaining cream cheese mixture and smooth the surface.
- Sprinkle the reserved graham cracker crumbs over the top.
- Cover and refrigerate overnight before slicing and serving.
Notes
Fresh strawberries and blueberries can be substituted for canned pie fillings.
Add lemon zest to the cream cheese mixture for a brighter flavor.
Vanilla wafers or shortbread cookies make excellent crust alternatives.
Top with fresh whipped cream and extra berries before serving if desired.
Store covered in the refrigerator for up to 4 days or freeze individual portions for up to 2 months. Thaw overnight in the refrigerator before serving.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal
- Sugar: 35 g
- Sodium: 290 mg
- Fat: 37 g
- Saturated Fat: 23 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 105 mg
