Blueberry Yum Yum Smoothie
I had never heard of a Blueberry Yum Yum dessert until one of my neighbors suggested I make it. Of course I did. It’s super easy and oh my, it is so delectable. It’s a no bake layer cake made with crushed Lorna Doone shortbread cookies, blueberry pie filling, whipped topping, cream cheese, powdered sugar, and pecans. What’s not to like about that? I thought it would be perfect to make as a dessert smoothie. Yeah, I know it’s not a healthy smoothie, but sometimes you have to be bad. You can use low fat whipped topping and cream cheese if it makes you feel better. Me, I’m sticking to the good stuff.
Williams-Sonoma contacted me to be a part of their Smoothie Week with their first installment being “Not Your Typical Smoothie”. I think this fits the bill. I am a dessert girl, so of course I had to make a dessert smoothie.
I used my Blentec to make this, but in all fairness it should work in any blender. If you don’t have a blender you should check out Williams-Sonoma, they have a sale on blenders and free shipping going on right now.
The cookies crumble fairly easy and I had pre-chopped the nuts, so it all worked smoothly. As for the pie filling, my neighbor had given me an industrial sized can of blueberry pie filling that I ended up freezing because I hadn’t used it all. Now, I had a good excuse to use it.
I left the frozen whipped topping for last and the milk. I added 1/4 cup because I like my smoothies thick, but you can add more if you like.
And that’s it. You can add more cookie crumbles or pecans to the top if you want. It makes one 12 oz. serving or two 6 oz. servings. Depends how greedy you are. It is really good though, so I would keep it all to myself. It tastes just like the dessert, except in a drinkable form. Enjoy!
Blueberry Yum Yum Smoothie
by The Sweet Chick
Prep Time: 10 minutes
Keywords: blender dessert snack beverage blueberry pie filling Lorna Doone Cookies whipped topping shake American
Ingredients (2 servings)
- 10 Lorna Doone shortbread cookies
- 1/4 cup chopped pecans
- 1/3 cup blueberry pie filling
- 2 oz. cream cheese
- 1/4 cup powdered sugar
- 1 cup frozen whipped topping
- 1/2 cup milk (or less, if you want a thicker smoothie)
Instructions
Add the cookies and pecans to your blender and pulse until cookies become crumbs.
Then add pie filling, cream cheese, and powdered sugar. Pulse until smooth.
Lastly, put in the whipped topping and milk. Pulse until well blended.
Pour and serve immediately.
Notes
This recipe makes one 12 oz. serving or two 6 oz. servings.
Although Williams-Sonoma contacted me to participate in their Smoothie Week, this is not a sponsored post. All thoughts and opinions are my own.
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Biscoff Caramel Pretzel Cookies with Pumpkin Spice Kisses
After using all that pumpkin pie spice in my recipes lately, I have really got a craving for it. So when I found the Hershey’s Pumpkin Spice Kisses at the grocery, I had to have them. They were all that and a bag of chips. Of course, I saved a few to use in this recipe.
The Pumpkin Spice Kisses have a strong flavor. I didn’t want my cookie to be too rich or too sweet. I used crushed pretzels to balance out the Biscoff and caramel. They worked great together before in my Biscoff Caramel Pretzel Bon Bons. I just adapted them into my recipe for Biscoff Oatmeal Double Chocolate Chips Cookies. I used a food processor to make the pieces small as possible. So there are no hard, crunchy bits.
The cookies were a perfect match for the kisses. The only thing I would do different next time, I think, is to chop up the Kisses and spread the pumpkin spice love throughout the cookie. Oh yeah!
Biscoff Caramel Pretzel Cookies with Pumpkin Spice Kisses
by The Sweet Chick
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Keywords: bake dessert biscoff caramel pretzels Hershey’s Pumpkin Spice Kisses cookie fall
Ingredients (24 cookies)
- 1/2 cup Biscoff Spread
- 1/4 cup caramel spread/caramel topping
- 1/2 stick (1/2 cup) Crisco Vegetable Shortening
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar
- 4 tablespoons milk
- 1 teaspoon pure vanilla extract
- 1 large egg
- 1 1/2 cups all purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup crushed pretzels
- 24 Hershey’s Pumpkin Spice Kisses
Instructions
Preheat oven to 350º F.
In a large bowl or stand mixer combine the Biscoff spread, caramel, shortening, both sugars, milk, and vanilla. Beat at medium speed of electric or stand mixer until well blended. Then add egg and blend again.
In a separate bowl blend together the flour, baking soda, and salt. Add this dry mixture to the wet mixture and mix on low speed.
Slowly add the crushed pretzels until all is well blended.
Using a medium cookie scoop, drop the balls of dough onto a greased cookie sheet about 2 inches apart.
Place one Hershey Kiss in the middle of the ball of dough and press down until the cookie flattens a little and there is a slight indent when the Kiss is.
Bake for 10-12 minutes or until cookies are a golden color. Then let cookies cool on cookie sheet for 2 minutes before removing and placing on cooling rack.
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