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