Ah, the Yum-Yum Pie: the pie named after the response it gets after being eaten! A crunchy, rich, and crumbly graham cracker crust sandwiches the jammy, tart, and sweet mixture of blueberry and cherry pie filling… it just sounds like “yum” doesn’t do it justice! Especially when you reach the creamy layer that helps balance out and highlight the fruit flavors! Grab your spoons and let your oven take a day off, because Yum-Yum Pie is ready to impress!

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  • 3 cups graham cracker crumbs
  • 3/4 cup sugar
  • 1 1/2 sticks butter, melted
  • 1 cup cold milk
  • 1 (8-ounce) package cream cheese
  • 2 (2.6-ounce) packs whipped topping mix, such as Dream Whip®
  • 1 (21-ounce) can cherry pie filling
  • 1 (21-ounce) can blueberry pie filling


Step 1 –In a medium bowl, mix the graham cracker crumbs, the sugar, and the melted butter together.

Step 2 –Press 1/2 of graham cracker mixture into the bottom of a 9×13-inch baking dish to make a crust.

Step 3 –In a bowl, beat the milk, the cream cheese, and the whipped topping mix together with an electric mixer until thick and smooth.

Step 4 –Spread 1/2 of the cream cheese mixture on the crumb crust.

Step 5 –Pour the cherry pie filling and the blueberry pie filling over the cream cheese layer.

Step 6 –Top the fruit mixture with the remaining cream cheese mixture, and then the remaining graham cracker crumbs.

Step 7 –Refrigerate the pie for at least 2 hours and up to overnight.

Step 8 –Serve.