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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 and a thick cream cheese filling topped with red strawberries and blue blueberries. Slice clean squares to reveal four distinct layers—crust, fluffy cream cheese, cool whipped topping, and a vivid patriotic berry finish.
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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 9x13 dish

Method
 

Make the pecan crust
  1. Mix all-purpose flour, pecans, melted unsalted butter, and powdered sugar until evenly combined, then press firmly into the bottom of a 9x13 dish for a compact layer.
  2. Refrigerate for 30 minutes to set, until the crust looks slightly firm and holds its shape when you touch the surface.
Add the cream cheese layer
  1. Beat cream cheese, powdered sugar, and vanilla extract until smooth, scraping the bowl as needed for no lumps.
  2. Fold in 1 cup whipped topping, then spread the mixture evenly over the chilled crust to cover it completely with a smooth top.
  3. Spread the remaining 1 cup whipped topping in an even layer over the cream cheese layer so the surface looks fluffy and level.
Top and chill
  1. Arrange sliced strawberries and blueberries across the top in a patriotic pattern or scatter evenly so the berries create a red-and-blue design.
  2. Cover and refrigerate for at least 4 hours until fully set, then slice into squares and serve cold, with layers visible from top to bottom.

Notes

For the cleanest slices, chill until very firm and use a sharp knife wiped between cuts. Store covered in the refrigerator for 3–4 days; freeze is not recommended because the berries can weep and the topping texture may change. For a lighter option, swap 1 cup whipped topping in the filling and topping with whipped topping-style nonfat yogurt (keep it sweetened and thick) to reduce richness while keeping the layered look.