No-Bake Cranberry Yum Yum
A delightful twist on the classic Southern “”Yum Yum”” dessert, this no-bake version layers creamy whipped cream, tangy cranberry sauce, and a buttery graham cracker crust for a refreshing and festive treat!
Ingredients:
For the Crust:
1 cups graham cracker crumbs
teaspoon ground cinnamon
6 tablespoons unsalted butter, melted 杻
For the Cream Cheese Mixture:
1 8 oz package cream cheese, softened 燎
cup confectioners sugar
2 cups whipping cream
1 teaspoon vanilla extract, divided
3 tablespoons granulated sugar
For the Filling & Topping:
1 14 oz can whole berry cranberry sauce
3 tablespoons chopped pecans
Instructions:
1 Prepare the Crust:
In a bowl, combine graham cracker crumbs, cinnamon, and melted butter. Stir with a fork until the crumbs are moistened.
Set aside 1 tablespoon of the crumb mixture for the topping.
Press the remaining mixture into the bottom of a 9×9-inch pan that has been sprayed with non-stick cooking spray.
2 Prepare the Cream Cheese Mixture:
In an electric mixer, cream together softened cream cheese, confectioners sugar, and teaspoon vanilla extract until smooth.
In a separate bowl, whip the whipping cream, granulated sugar, and teaspoon vanilla extract until stiff peaks form.
Gently mix the whipped cream and cream cheese mixture by hand until well combined.
3 Assemble the Yum Yum Layers:
Spread a little less than half of the cream cheese/whipped cream mixture evenly over the prepared crust.
Stir the cranberry sauce to break it up, then spoon large dollops of cranberry sauce on top of the cream cheese layer. Gently spread the cranberry sauce evenly over the cream cheese layer.
Top the cranberry layer with the remaining cream cheese/whipped cream mixture and spread it evenly to cover the cranberry sauce.
4 Add Topping:
Combine the chopped pecans and the reserved 1 tablespoon of graham cracker crumbs. Sprinkle evenly over the top of the dessert.
5 Chill:
Cover the pan and refrigerate for several hours, or overnight, before serving to allow the layers to set.
Traceys Notes:
You can use 1/3-less-fat cream cheese for a lighter version.
Feel free to substitute Cool Whip non-dairy whipped topping for the homemade whipped cream in the cream cheese mixture.
Double the recipe to make a 9×13-inch pan of Yum Yum for a larger crowd.
Storage:
Store leftovers in the fridge for a few days.
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