Blackberry Yum Yum(?)

Let me start this with – I was interwebbing and found a post for Blueberry Yum Yum by Southern Bite from a couple years back and it looked really good. Then I realized, I don’t have the cookies, don’t have the cool whip and don’t have the blueberry pie filling – and probably never will. These are things it just never occurs to me to buy or stock. Well, now I was in a quandary. Nothing to do but alter it to what I do have – which makes this not Yum Yum but I’m not sure what it does make it. Blackberry Yum Yum-ish, perhaps?

To start with, I need a cookie base. Shortbread was my choice….not too sweet, not a strong flavour.

Ingredients for shortbread crust:

  • 10 TB unsalted butter
  • 1/2 cup icing sugar
  • 1/2 tsp vanilla
  • 1-1/2 cups flour
  • 1/2 tsp salt

Cream the butter & vanilla together. Add the sugar & salt. Scrape down the bowl and then add the flour, mixing on low.

When I was done, mine looked like sand.

I poured the whole works into a 9×13 glass baking dish and pressed it down as flat & even as I could.

I baked it at 350F for 5 minutes, flipped it around and baked it for another 6 minutes. Took it out to cool.

There was then a layer of cream cheese, icing sugar and cool whip. I changed this to cream cheese, icing sugar and a little bit of whipping cream.

Ingredients for the cream cheese layer:

  • 8 oz of cream cheese (I buy a big tub of cream cheese so I measure)
  • 1 cup of icing sugar
  • about 4 TB of whipping or heavy cream

Whip it together in your mixer (don’t make butter!). Mix the cream cheese & icing sugar first, then add the cream & mix it for 30 seconds or so.

Spread on top of your cooled cookie base.

Fruit layer:

For this, you can use whatever fruit you like. If you want to use a pie filling, please do. If you want to use jam, jelly, preserves, or marmalade, please do. I was really tempted to use a strawberry balsamic preserve I made a couple years ago & canned but I just wasn’t ready to break it out quite yet. I ended up using 2 pint jars (about 3 cups) of blackberries I jarred a few years ago in ultra light syrup.

I put the berries & the syrup in a saucepan, added 1/2 a cup of sugar and 2-3 TB of lemon juice and cooked it down. I added a tablespoon of cornstarch to a little bit of cold water to make a paste and added that to the boiling fruit.

I’m a big fan of blackberries, but I am absolutely not a fan of blackberry seeds so I put the whole works into my blender, blended it for a minute, then poured it through a fine mesh sieve. Absolutely worth it.

When this is cooled, spread it over the cream cheese mixture.

Whipped topping:

Just before serving, blend up a cup of heavy cream and 2 TB of sugar until you have stiff peaks and then dollop it all over the top of the fruit layer. Spread it around, cut it into pieces and enjoy.

The longest part of any piece of this is waiting for the cool down to happen for the cookies & fruit.

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