Monday, September 3, 2012

Yum-Yum Cake

Growing up my Aunt Doris made Robert Redford cake; it was delicious and very similar to this Yum-Yum recipe, but with a nutty pecan bottom and shaved chocolate on top.   Aunt Doris was an amazing baker, but I was afraid that her recipes, like this one, were lost.  I spoke to my Mom and it turns out she has Aunt Doris' family recipes and old cookbooks -YAY; this one is similar the one my Mom shared over the phone.

On the other side of the family, we have some nut allergies.  M's cousin started making Yum-Yum Cake for family gatherings.  This nut-free, layered dessert is always a huge hit. Yesterday I made it for our Labor Day cookout.

For Yum-Yum Cake you'll need a 9x9 pan.

Layer 1:
1 cup of graham cracker crumbs
1/2 cup of melted butter

Combine the graham cracker crumbs and melted butter in a bowl.  Spray the 9x9 inch pan with cooking spray and press into the dish.  Bake for 15 minutes @ 350°F.  Set aside to cool. 

Layer 2:
4 ounces cream cheese (I have used regular, light, and free-fat and they all work.)
4 ounces Cool Whip
1/2 cup powered sugar

With an electric mixer, blend these ingredients together and spread onto of the cooled graham cracker crust.  Place in the refrigerator to set.

Layer 3:
Make a small box of instant chocolate pudding according to the directions.  Pour on top of layer 2.  Again, place in the refrigerator to set.

Layer 4:
Spread the remainder of the Cool Whip (4 more ounces) on top and add sprinkles.  Keep in the refrigerator until ready to serve. 

Cooking Notes:
We make this recipe in a 9x9 pan because if you don't eat it within a few days it gets soggy.  This is the perfect size for our friends and us.  You could always double the recipe for a 13x9 pan. 

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