I love making this Red White & Blue Mixed Berry Yum Yum when I want a refreshing dessert that looks festive and tastes incredibly creamy. The layers of berries, creaminess, and crunchy crust come together into a chilled treat that’s perfect for gatherings and warm days.
Why You’ll Love This Recipe
I enjoy how simple this dessert is to prepare while still looking impressive. The mix of sweet berries and fluffy filling creates the perfect balance of flavor and texture. I also like that it can be made ahead of time, making entertaining much easier.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the crust: 2 cups graham cracker crumbs 1/2 cup unsalted butter, melted 1/4 cup granulated sugar
For the creamy filling: 1 package (8 oz) cream cheese, softened 1 cup powdered sugar 1 teaspoon vanilla extract 1 container (8 oz) whipped topping, thawed
For the berry layer: 1 cup strawberries, sliced 1 cup blueberries 1 cup raspberries 1 can (21 oz) blueberry or mixed berry pie filling
directions
I start by preheating the oven to 350°F (175°C).
In a medium bowl, I mix together the graham cracker crumbs, melted butter, and granulated sugar until the texture resembles wet sand.
I press the mixture firmly into the bottom of a 9×13-inch baking dish to form the crust.
I bake the crust for about 8–10 minutes, then let it cool completely.
For the filling, I beat the cream cheese until smooth, then mix in the powdered sugar and vanilla extract.
I gently fold in the whipped topping until the mixture becomes light and fluffy.
I spread the creamy filling evenly over the cooled crust.
In another bowl, I combine the strawberries, blueberries, raspberries, and pie filling.
I spoon the berry mixture evenly over the creamy layer.
I refrigerate the dessert for at least 2 hours before serving so everything can set properly.
Servings and timing
I usually get about 12 servings from this recipe.
Prep time: 20 minutes Bake time: 10 minutes Chill time: 2 hours Total time: about 2 hours 30 minutes
Variations
I sometimes use blackberries or cherries for extra berry flavor. When I want a lighter version, I use reduced-fat cream cheese and light whipped topping. I also like adding a drizzle of white chocolate on top for a sweeter finish.
storage/reheating
I store the dessert covered in the refrigerator for up to 4 days.
Since it’s a chilled dessert, I don’t reheat it. I serve it straight from the fridge for the best texture.
FAQs
Can I use frozen berries?
Yes, I can use frozen berries, but I thaw and drain them first to avoid excess liquid.
Can I make this dessert ahead of time?
Yes, I actually prefer making it ahead because it sets better after chilling.
What can I use instead of graham crackers?
I sometimes use vanilla wafers or shortbread cookies for the crust.
Can I freeze this dessert?
Yes, I freeze it tightly covered and thaw it in the refrigerator before serving.
How do I keep the layers firm?
I chill the dessert long enough so the filling and berry layers set properly.
Conclusion
I find this Red White & Blue Mixed Berry Yum Yum recipe to be a refreshing and crowd-pleasing dessert that’s both easy and beautiful. The creamy layers and bright berry flavors make it a perfect treat for celebrations or casual family gatherings.
A chilled layered dessert made with a buttery graham cracker crust, creamy cheesecake-style filling, and a vibrant mix of fresh berries and pie filling, perfect for festive gatherings.
Ingredients
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
8 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
8 oz whipped topping, thawed
1 cup strawberries, sliced
1 cup blueberries
1 cup raspberries
21 oz can blueberry or mixed berry pie filling
Instructions
Preheat the oven to 350°F (175°C).
Mix graham cracker crumbs, melted butter, and granulated sugar until combined.
Press mixture into a 9×13-inch baking dish to form the crust.
Bake for 8–10 minutes, then allow it to cool completely.
Beat cream cheese until smooth, then mix in powdered sugar and vanilla extract.
Fold in whipped topping until light and fluffy.
Spread the cream mixture evenly over the cooled crust.
In a separate bowl, combine strawberries, blueberries, raspberries, and pie filling.
Spoon berry mixture evenly over the cream layer.
Refrigerate for at least 2 hours before serving.
Notes
Thaw and drain frozen berries before using to avoid excess moisture.
Chilling the dessert is essential for clean layers and better texture.
Vanilla wafers or shortbread cookies can replace graham crackers.
Reduced-fat cream cheese and light whipped topping can be used for a lighter version.
