I finally perfected my Strawberry Yum Yum Recipe that layers fresh strawberries between two thick no-bake layers and hides an unexpected shortcut that simplifies the whole process.
I fell for this Fresh Strawberry Yum Yum the first time I dug in. Layers of pillowy fluff hold a jammy pile of fresh strawberries and a tang of cream cheese that makes you pause and grin, like a delicious little secret.
It hints at those old favorites you see when searching Strawberry Yum Yum Recipe or even Allrecipes Strawberry Cake, but it keeps its own sunny attitude. This is comfort without being cloying, bright but not braggy, and best of all its a no bake southern classic that makes you want to eat it before the rest of the family wakes up.
Ingredients
- Vanilla wafers: mostly carbs and sugar, add crunchy sweet base, low fiber or protein.
- Unsalted butter melted: pure fat, gives richness and binds crumbs, not very healthy in bulk.
- Cream cheese softened: adds tangy creaminess, some protein and fat, it’s decadent.
- Powdered sugar: pure sweetness, dissolves smooth, lots of carbs, can be cut back if needed.
- Instant vanilla pudding mix: thickens quickly, adds sweet vanilla flavor and creamy texture, extra sugar.
- Whipped topping thawed: light fluffy sweetness, mostly air and sugar, lowers calorie density a bit.
- Fresh strawberries: high in vitamin C and fiber, sweet tart flavor, brightens and freshens dessert.
Ingredient Quantities
- 2 1/2 cups crushed vanilla wafers (about 50 wafers)
- 6 tablespoons unsalted butter melted
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 (3.4 oz) packages instant vanilla pudding mix
- 3 cups cold milk
- 16 oz whipped topping thawed (about 2 cups)
- 4 cups fresh strawberries hulled and sliced
- 1/4 cup granulated sugar (for macerating strawberries, optional)
How to Make this
1. Crush the vanilla wafers into 2 1/2 cups crumbs (put them in a zip bag and bash with a rolling pin or pulse in a food processor), stir in 6 tablespoons melted butter until evenly moistened, press firmly into the bottom of a 9 by 13 inch pan to form a crust, then chill 10 minutes so it firms up.
2. Hull and slice 4 cups fresh strawberries, toss with the optional 1/4 cup granulated sugar if you want them sweeter and juicier, let sit 15 to 20 minutes to macerate, then drain off any excess syrup if they get too wet.
3. In a bowl beat 8 ounces softened cream cheese until smooth, add 1 cup powdered sugar and 1 teaspoon vanilla extract and beat until fully combined and lump free; room temperature cream cheese makes this way easier.
4. Fold about 1 cup of the thawed 16 ounces whipped topping into the cream cheese mix until light and fluffy, taste and adjust sweetness if you must, then spread this layer evenly over the chilled wafer crust.
5. Spread the drained, macerated strawberries in an even layer over the cream cheese layer, reserving a few berries for garnish if you like.
6. In a medium bowl whisk together both packages (2 x
3.4 ounce) instant vanilla pudding mixes with 3 cups cold milk for about 2 minutes until it starts to thicken, let sit 3 to 5 minutes to finish setting.
7. Gently fold the remaining whipped topping (about 1 cup) into the set pudding until smooth and light, try not to over mix so it stays fluffy.
8. Spoon or spread the pudding mixture over the strawberry layer, smoothing the top gently so berries stay put.
9. Chill the whole dessert at least 4 hours, preferably overnight, so layers set and flavors meld. For neat slices dip a sharp knife in hot water, wipe dry, then cut; garnish with the reserved strawberries and serve.
Equipment Needed
1. 9 by 13 inch baking pan, glass or metal
2. Rolling pin or food processor plus a large zip top bag for crushing the wafers
3. Large mixing bowl and a medium mixing bowl, you’ll use both
4. Electric hand mixer or stand mixer, or a sturdy whisk if you really want to muscle it
5. Rubber spatula and an offset spatula or butter knife for spreading and smoothing
6. Measuring cups and spoons
7. Sharp knife and cutting board for hulling and slicing strawberries
8. Small fine mesh sieve or slotted spoon to drain the macerated berries
FAQ
Fresh Strawberry Yum Yum Recipe Substitutions and Variations
- Vanilla wafers: swap with crushed graham crackers or shortbread cookies, use the same volume (about 2 1/2 cups crushed) — graham gives a slightly nuttier crust, shortbread makes it richer.
- Cream cheese: use mascarpone for a smoother, richer filling (equal amount) or Neufchâtel to cut calories a bit (same amount); make sure it’s softened so it mixes easy.
- Instant vanilla pudding mix: replace with 3 cups homemade/stove-top vanilla pudding (whisk 3 cups milk, 1/3 cup sugar, 3 tablespoons cornstarch, cook until thick then stir in 1 tsp vanilla and cool) or use prepared store-bought vanilla pudding cup total 3 cups.
- Whipped topping: swap for freshly whipped cream — whip 2 cups heavy cream with 2 to 3 tablespoons powdered sugar and 1 tsp vanilla to stiff peaks, about the same volume as the 16 oz tub.
Pro Tips
1) Let the cream cheese get really soft before you start. If it’s still cold you’ll get little lumps and have to overwork it. Forgot to plan ahead? 5 to 7 second bursts in the microwave works, check and repeat, but dont let it melt.
2) Make the crust actually firm. Press crumbs in hard and chill longer, or bake the crust 6 to 8 minutes at 350 to dry it out a bit and cool completely before you add the layers. That stops the filling from seeping in and turning the crust soggy.
3) Macerate but drain. Toss the strawberries with a bit of sugar and a squeeze of lemon, let them sit 15 to 20 minutes, then drain off excess syrup. If theyre super juicy, toss with about 1 teaspoon of cornstarch so the pudding layer doesnt get watery.
4) Fold gently and chill well. Fold whipped topping in thirds with a rubber spatula, stop when the streaks disappear, overmixing makes it runny. Chill at least overnight if you can, and for clean slices heat a knife under hot water, wipe it dry and cut, wiping between each slice.
Fresh Strawberry Yum Yum Recipe
I finally perfected my Strawberry Yum Yum Recipe that layers fresh strawberries between two thick no-bake layers and hides an unexpected shortcut that simplifies the whole process.
8
servings
537
kcal
Equipment: 1. 9 by 13 inch baking pan, glass or metal
2. Rolling pin or food processor plus a large zip top bag for crushing the wafers
3. Large mixing bowl and a medium mixing bowl, you’ll use both
4. Electric hand mixer or stand mixer, or a sturdy whisk if you really want to muscle it
5. Rubber spatula and an offset spatula or butter knife for spreading and smoothing
6. Measuring cups and spoons
7. Sharp knife and cutting board for hulling and slicing strawberries
8. Small fine mesh sieve or slotted spoon to drain the macerated berries
Ingredients
2 1/2 cups crushed vanilla wafers (about 50 wafers)
6 tablespoons unsalted butter melted
8 oz cream cheese softened
1 cup powdered sugar
1 teaspoon vanilla extract
2 (3.4 oz) packages instant vanilla pudding mix
3 cups cold milk
16 oz whipped topping thawed (about 2 cups)
4 cups fresh strawberries hulled and sliced
1/4 cup granulated sugar (for macerating strawberries, optional)
Directions
- Crush the vanilla wafers into 2 1/2 cups crumbs (put them in a zip bag and bash with a rolling pin or pulse in a food processor), stir in 6 tablespoons melted butter until evenly moistened, press firmly into the bottom of a 9 by 13 inch pan to form a crust, then chill 10 minutes so it firms up.
- Hull and slice 4 cups fresh strawberries, toss with the optional 1/4 cup granulated sugar if you want them sweeter and juicier, let sit 15 to 20 minutes to macerate, then drain off any excess syrup if they get too wet.
- In a bowl beat 8 ounces softened cream cheese until smooth, add 1 cup powdered sugar and 1 teaspoon vanilla extract and beat until fully combined and lump free; room temperature cream cheese makes this way easier.
- Fold about 1 cup of the thawed 16 ounces whipped topping into the cream cheese mix until light and fluffy, taste and adjust sweetness if you must, then spread this layer evenly over the chilled wafer crust.
- Spread the drained, macerated strawberries in an even layer over the cream cheese layer, reserving a few berries for garnish if you like.
- In a medium bowl whisk together both packages (2 x
- 4 ounce) instant vanilla pudding mixes with 3 cups cold milk for about 2 minutes until it starts to thicken, let sit 3 to 5 minutes to finish setting.
- Gently fold the remaining whipped topping (about 1 cup) into the set pudding until smooth and light, try not to over mix so it stays fluffy.
- Spoon or spread the pudding mixture over the strawberry layer, smoothing the top gently so berries stay put.
- Chill the whole dessert at least 4 hours, preferably overnight, so layers set and flavors meld. For neat slices dip a sharp knife in hot water, wipe dry, then cut; garnish with the reserved strawberries and serve.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 295g
- Total number of serves: 8
- Calories: 537kcal
- Fat: 30.8g
- Saturated Fat: 17.4g
- Trans Fat: 0.1g
- Polyunsaturated: 1.25g
- Monounsaturated: 3.75g
- Cholesterol: 59mg
- Sodium: 255mg
- Potassium: 274mg
- Carbohydrates: 72.6g
- Fiber: 2.3g
- Sugar: 55g
- Protein: 7.3g
- Vitamin A: 567IU
- Vitamin C: 44mg
- Calcium: 160mg
- Iron: 0.44mg
