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Red, White and Blue Mixed Berry Yum Yum

Red white blue yum yum is a no-bake layered dessert with a golden pecan crust, fluffy cream cheese layer, and a vivid strawberries-and-blueberries topping. After chilling 4 hours, slice clean squares that show four distinct layers in every bite.
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Prep Time 20 minutes
chilling 4 hours
Total Time 4 hours 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1 cup all-purpose flour
  • 0.5 cup pecans, finely chopped
  • 0.5 cup unsalted butter, melted
  • 2 tbsp powdered sugar
For the cream cheese layer
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup whipped topping
For the topping
  • 2 cup sliced strawberries
  • 1 cup blueberries
  • 1 cup whipped topping

Equipment

  • 1 sheet pan

Method
 

Make and chill the pecan crust
  1. Mix all-purpose flour, pecans, melted unsalted butter, and powdered sugar until evenly combined, then press into the bottom of a 9x13 dish.
  2. Refrigerate the crust for 30 minutes to set.
Add the cream cheese layer
  1. Beat cream cheese, powdered sugar, and vanilla extract until smooth.
  2. Fold in 1 cup whipped topping, then spread evenly over the chilled crust.
Layer the topping and chill to set
  1. Spread the remaining whipped topping in an even layer over the cream cheese layer.
  2. Arrange sliced strawberries and blueberries across the top in a patriotic pattern or scatter evenly.
  3. Cover and refrigerate for at least 4 hours until fully set, then slice into squares and serve cold.

Notes

For the cleanest squares, slice after the full 4 hours and keep the pan covered in the fridge until serving. Refrigerate leftovers up to 3 days; freezing isn’t recommended because the berry topping and whipped layers can weep after thawing. For a lighter option, use reduced-fat cream cheese and reduced-fat whipped topping for a slightly lower-calorie version.