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.
