TEXAS YUM YUM
This chocolate and vanilla layered pudding pie is a perfect treat for a hot day. No baking required, and it is really easy too.
Provided by JHWILSON
Categories Desserts Pies No-Bake Pie Recipes Pudding Pie Recipes
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- In a medium bowl, mix together the chocolate pudding mix and 1 1/2 cups of milk until smooth and well blended. Pour into the graham cracker crust.
- In a clean bowl, beat cream cheese with an electric mixer until soft, then mix in confectioners' sugar. Fold in 2 cups of the whipped topping, and spread on top of the chocolate pudding layer.
- Whisk together the vanilla pudding mix and 1 1/2 cups of milk until well blended. Spread over the top of the cream cheese layer. Spread the remaining whipped topping over the top. Chill for at least 30 minutes before slicing and serving.
Nutrition Facts : Calories 717 calories, Carbohydrate 93 g, Cholesterol 50.8 mg, Fat 35.4 g, Fiber 1.3 g, Protein 9.4 g, SaturatedFat 20.2 g, Sodium 886.4 mg, Sugar 74.5 g
YUM YUM CHOCOLATE CREAM PIE
This pie was my Mother's take on chocolate pie -- intended to satisfy the cravings of a family full of "chocoholics." Family members have been known to slip into the kitchen at night to hide a slice so that they can have it the next day. There is usually a friendly argument over who will get the last piece. Prepare to be the referee in your family -- or just to be on the safe side, double the recipe and make 2 pies. Be sure to use evaporated milk as called for in the recipe.
Provided by The Fat Man
Categories Pie
Time 45m
Yield 1 9, 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- In a heavy-bottomed saucepan, or the top of a double boiler, sift cocoa, sugar, flour and pinch of salt together and stir until well mixed.
- Carefully separate eggs, setting whites aside for meringue. Place yolks in small bowl, beat lightly, then add 1/2 cup evaporated milk and mix well.
- Slowly add egg mixture to dry ingredients, whisking as you pour, then add remainder of evaporated milk and whisk together until smooth.
- Place directly over medium heat and cook until thickened, stirring often. If using double boiler bring water in bottom to just below the boil, place top pan with mixture over and cook until thickened. Double boiler takes longer, but until you get some experience it gives you more control.
- As mixture begins to thicken stir constantly and do not let it scorch or burn.
- After mixture thickens, stir in butter and vanilla, stir until butter is melted, remove from heat and pour into prepared pie shell.
- If you suspect there might be any lumps in the mixture pour and press through a fine mesh sieve for a silky smooth texture.
- Prepare meringue by placing the 3 egg whites (at room temperature) in an immaculately clean mixing bowl (clean it with a paper towel with a bit of white vinegar if there is any question). Beat slowly at first to break up whites.
- Add cream of tartar and small pinch of salt, increase mixer speed and beat until soft peaks form.
- Gradually add sugar, 1 T. at at time, continuing to beat, until all sugar is added, then add 1/2 t. vanilla extract, and beat until stiff peaks form, but meringue should not be dry.
- Spread meringue on top of pie, starting at edge of pie, being sure to press the meringue to the crust, and work toward the middle. When all meringue is on pie, shape into swirls and peaks.
- Immediately place in preheated oven and bake for 12-15 minutes until well-browned, but not burned.
Nutrition Facts : Calories 433.9, Fat 20.2, SaturatedFat 9.2, Cholesterol 112.8, Sodium 250.2, Carbohydrate 55.4, Fiber 1.6, Sugar 34.9, Protein 8.9
YUM
Great golden brown soft cookies with chocolate and peanut butter chips. If you like, you can use white chocolate chips, too!
Provided by Ben
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 25m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Combine the flour, baking soda and salt; gradually stir into the creamed mixture. Finally, stir in the chocolate and peanut butter chips. Drop by rounded spoonfuls onto the unprepared cookie sheet.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 710.2 calories, Carbohydrate 93.9 g, Cholesterol 76.5 mg, Fat 33.7 g, Fiber 2 g, Protein 9.9 g, SaturatedFat 22.9 g, Sodium 534.3 mg, Sugar 59.4 g
CAROL ANN'S CHERRY YUM YUM
This dessert is extremely easy to make and is a perfect balance of savory and tartness. We always tend to go back for seconds with this dessert!
Provided by keviburg
Categories Dessert
Time 25m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Make graham cracker crumbs from the graham crackers (in food processor or by hand).
- Mix graham cracker crumbs, melted butter and 3 tablespoons of sugar to make the crust.
- Spread 1/2 of the crust mixture in the bottom of a 9x13 dish.
- Mix cool whip, cream cheese, 1 cup of sugar and vanilla to make the creamy filling.
- Spread 1/2 of the creamy filling on top of the crust in the 9x13 dish.
- Open 1 can of pie filling and spread over the creamy filling in the 9x13 dish.
- Spread the remaining crust mixture on the pie filling in the 9x13 dish.
- Spread the remaining creamy filling on the crust in the 9x13 dish.
- Open the 2nd can of pie filling and spread over the creamy filling in the 9x13 dish.
- Chill and serve.
Nutrition Facts : Calories 984.8, Fat 52.4, SaturatedFat 33.2, Cholesterol 92.2, Sodium 578.9, Carbohydrate 125, Fiber 2.3, Sugar 59.6, Protein 6.7
YUM YUM PIE
Steps:
- Let the cream cheese soften. Put soften cream cheese, lemon juice, sugar, and vanilla flavoring in a large mixing bowl. Mix till well mixed and creamy like.
- Pour filling in the crust. Open your fruit and put it on the top of the filling.
- Put in refrigerator for 4 hours to allow it to sit as it will thicken. The longer it sits the thicker it will become, but the recommended time before serving is at least 4 hours.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHERRY YUM YUM
This has been one of my favorite recipes for years. My mom made this for our family when I was growing up. It is truly "yum yum"
Provided by Melanie Murray
Categories Dessert
Time P1DT15m
Yield 1 cherry dish
Number Of Ingredients 8
Steps:
- Combine crumbs and margarine in a 9x5 dish.
- Line bottom with half of crumb mixture.
- Blend cream cheese, sugar and vanilla together.
- Fold in whipped cream to above mixture.
- Spread 1/2 mixture on crumbs.
- Top with pie filling.
- Add remaining cream cheese mixture and top with other 1/2 of crumb mixture.
- Refrigerate overnight.
SOUTHERN CHERRY YUM YUM
My mother made this a lot when I was growing up. We lost the recipe for a while but found it when we were going through some old things of hers. I made it and it was just as good as I remembered. It is like a light, layered cherry cheesecake. Cooking time includes chill time. I am not sure of the exact ounces on a Dream whip packet, what the recipe calls for is 1 packet from the 2 packet box of Dream Whip.
Provided by Old widow
Categories Cheesecake
Time 3h15m
Yield 1 dessert, 8 serving(s)
Number Of Ingredients 8
Steps:
- MIx together graham cracker crumbs and butter, pack into 8 inch square baking dish. Set aside.
- In a large bowl using an electric mixer, beat Dream whip mix and milk until stiff.
- Add the sugar, vanilla and cream cheese, beat until well mixed.
- Pour half of the cheese mixture over crust.
- Top with half of pie filling, cover with remaining cheese mixture, topping and finishing with pie filling.
- Refrigerate at least 3 hours before serving.
TEXAS YUM YUM
My mother is the master at making this every Thanksgiving, and it is my favorite dessert that she makes. I like this days after its made, and I like to sneak some in a cup for a midnight snack...you can't have just one bite!
Provided by AlainaF
Categories Dessert
Time 12h20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven 350 degrees.
- Mix flour and pecans with melted margarine in bowl until well mixed. Press the mixture into a glass casserole dish to make the bottom crust.
- Bake for 15-20 minutes, until edges are lightly browned. Let cool for 30 minutes.
- In a large bowl, mix together cream cheese, powdered sugar and 1 container of cool whip with an electric mixer until lumps are out.
- Spread over crust.
- In another large bowl, mix butterscotch and chocolate pudding mixes with the milk until it thickens.
- Spread over cream cheese layer.
- Spread the other container of cool whip over top of pudding mix.
- Sprinkle with chopped pecans, and wrap with aluminum foil and refrigerate overnight.
Nutrition Facts : Calories 632, Fat 45.5, SaturatedFat 24, Cholesterol 29.4, Sodium 313.4, Carbohydrate 52, Fiber 2, Sugar 33.8, Protein 7.2
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