Red White & Blue Mixed Berry Yum Yum
A no-bake 4th of July dessert with layers of buttery graham cracker crust, creamy cream cheese, and store-bought cherry and blueberry pie fillings, topped with whipped topping. Colorful and refreshing, this layered treat is easy to assemble and perfect for patriotic celebrations. The high protein cream cheese base resists sogginess for a satisfying texture.
- Prep Time: 20
- Total Time: 20
- Yield: 12 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Graham cracker crumbs 1½ cups
Melted butter ¼ cup (8 tbsp)
Cream cheese 8 oz (226 g), softened
Powdered sugar 1 cup
Whipped topping 8 oz (230 ml)
Cherry pie filling 1 can (14.5 oz/410 g)
Blueberry pie filling 1 can (14.5 oz/410 g)
Instructions
Preheat oven to 350°F if using homemade graham crackers
Mix graham cracker crumbs and melted butter in a medium bowl until damp sand texture forms
Press crust mixture tightly into a 9-inch pie dish
Beat softened cream cheese with powdered sugar until smooth
Spoon one-third of the cream cheese mixture over the crust and smooth into even layer
Drain cherry pie filling if necessary, then spread half over cream cheese layer
Spread remaining cream cheese over cherry filling, then add all blueberry filling
Top with remaining cream cheese and smooth surface
Spoon whipped topping into a piping bag or spreader
Evenly distribute whipped topping over dessert
Chill for at least 2 hours before serving
Notes
Use store-bought graham cracker crumbs for convenience
Commercial whipped topping must be stabilized for proper structure
Store covered in refrigerator for up to 24 hours
Best served chilled with intact layers
Cherry filling may need slight draining depending on brand