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Strawberry Filling:
Cream Cheese Mixture:
  • 2 (8 oz.) packages cream cheese, softened
  • 1 c. confectioners’ sugar
  • 4 c. whipping cream
  • 2 tsp. vanilla extract, divided
  • 6 T. granulated sugar


Prepare the Strawberry Filling:
  1. Place sliced strawberries in a saucepan and sprinkle with dry Jell-o powder; stir gently to evenly coat berries. 
  2. Heat over medium-low heat just until Jell-o is dissolved. 
  3. Remove from heat and set aside to cool.
Prepare the Crust:
  1. In a bowl, combine graham cracker crumbs and melted butter. Blend with a fork until crumbs are moistened.
  2. Set aside 3 tablespoons of crumbs to sprinkle on the top.
  3. Press crumb mixture into the bottom of a 9×13-inch panthat’s been sprayed with non-stick cooking spray.
Prepare the Cream Cheese Mixture:
  1. With an electric mixer, cream together softened cream cheese, confectioners’ sugar, and 1 teaspoon vanilla extract until smooth.
  2. In a separate bowl, whip the whipping cream, granulated sugar, and remaining 1 teaspoon vanilla extract until stiff peaks form.
  3. By hand, mix together whipped cream and cream cheese mixture until well combined.
Assemble the Yum Yum Layers:
  1. Spread a little less than half the cream cheese/whipped cream mixture evenly over the crust.
  2. Gently spoon and spread cooled strawberry filling evenly over the cream cheese layer.
  3. Top strawberry layer with the remaining cream cheese/whipped cream mixture. Gently spread it evenly over the strawberry layer, covering it completely.
  4. Sprinkle the top with the 3 tablespoons reserved graham cracker crumbs 
  5. Cover and refrigerate for several hours or overnight before serving.

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