Yum Yum Pudding Food

TEXAS YUM YUM

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.

TEXAS YUM YUM

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.

YUM YUM (DOUGHNUT TWISTS) BREAD PUDDING RECIPE BY TASTY

Steps:

• Cut each yum yum into four pieces and set aside in large bowl
• Add milk, double cream and eggs to a different bowl and whisk until smooth.
• Soak the yum yum pieces in the mixture.
• Layer soaked yum yum pieces in a baking tin.
• Cover first layer in strawberry jam.
• Add second layer of yum yums.
• Bake for 45 mins at 190°C/375°F
• Serve and enjoy!

YUM YUM FROZEN YOGURT PUDDING

Steps:

• Preheat oven to 350°F.
• Melt butter in baking dish in microwave or oven.
• Mix cracker crumbs with melted butter and place into 350°F oven. Bake for 5 minutes.
• Meanwhile, mix pudding with milk.
• Add softened frozen yogurt to pudding and milk and mix well with mixer.
• Add pudding to bowl and top with baked crumbs.
• Refrigerate until set.

YUM YUM ICE CREAM PUDDING

Steps:

• Preheat oven to 350°F.
• Melt butter in baking dish in microwave or oven.
• Mix cracker crumbs with melted butter and place into 350°F oven. Bake for 5 minutes.
• Meanwhile, mix pudding with milk.
• Add softened ice cream to pudding and milk and mix well with mixer.
• Remove crumbs and reserve 1 cup.
• Spread crumbs in bottom of dessert bowl.
• Add pudding to bowl and top with reserved crumbs.
• Refrigerate until set.

TUMMY-YUM BREAD PUDDING

Steps:

• Preheat 350 degrees F.
• Tear each slice of bread into about 5 or 6 pieces and place in a large bowl. In a separate bowl, place the milk, sugar, butter, vanilla, cinnamon, nutmeg, and eggs. Mix well, until the sugar dissolves. Add the fruit cocktail, pineapple, pecans, and raisins, and then gently fold in the torn bread, making sure it soaks up the liquid ingredients. Pour equal amounts of the mixture into 2 greased 9 by 13-inch baking pans. Bake for 40 minutes, stirring once after 15 or 20 minutes. Stirring helps rich bread pudding bake evenly. Serve cold or hot, depending on the season and your mood.

PLUM PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a 2 quart baking dish, stir together plums, 1 cup sugar, water, tapioca and cinnamon. Bake in preheated oven for 25 minutes. (You can also cook the plum mixture in the microwave for 15 minutes.)
• Raise oven temperature to 450 degrees F (230 degrees C).
• In a medium bowl, stir together baking mix, 3 tablespoons sugar, milk and melted margarine to form a biscuit dough. Drop dough by spoonfuls onto plum mixture. Bake in preheated oven 10 minutes, until golden brown. Let cool slightly before serving.

SUPERB ENGLISH PLUM PUDDING

Steps:

• Blend the fruits, citron, peel, spices and suet and place in a bowl or jar. Add 1/4 cup cognac, cover tightly and refrigerate for 4 days, adding 1/4 cup cognac each day.
• Soak the bread crumbs in milk and sherry or port. Combine the well-beaten eggs and sugar. Blend with the fruit mixture. Add salt and mix thoroughly. Put the pudding in buttered bowls or tins, filling them about 2/3 full. Cover with foil and tie it firmly. Steam for 6-7 hours. Uncover and place in a 250°F. oven for 30 minutes. Add a dash of cognac to each pudding, cover with foil and keep in a cool place.
• To use, steam again for 2-3 hours and unmold. Sprinkle with sugar; add heated cognac. Ignite and bring to the table. Serve with hard sauce or cognac sauce.

YUM YUM CAKE

Steps:

• Grease and flour a 12 x 17 or 12 x 15-inch pan.
• Mix cake according to directions and bake for 20 minutes or until done; let cool completely.
• Cook pudding with 1 cup milk, let cool.
• Mix pudding, cream cheese and frozen topping with mixer; spread over cool cake.
• Top with crushed pineapple.
• Sprinkle with coconut and nuts.
• Be sure to refrigerate leftovers.

CHOCOLATE YUM! YUM!

Steps:

• Make and bake cake as directed.
• Set aside to cool.
• Make pudding (make as directed for pies -less milk) and chill for an hour in fridge.
• After cake has cooled, crumble half of it in bite sized pieces in the bottom of a large, clear serving bowl.
• Layer 1/2 half of pudding on top of cake.
• Layer 1 tub of cool whip on top of pudding.
• Repeat this layering process with the rest of the cake crumbled up, the rest of the pudding, and the other tub of cool whip.
• Sprinkle with mini chocolate chips.
• Sit back and enjoy this yummy-to-your-tummy dessert!

YUM YUM PUDDING

Steps:

• 1. Preheat oven to 350
• 2. Melt butter. Mix with crackers. Press into 13 x 9" pan. Bake 5 min. Let cool.
• 3. Mix ice cream and milk until thick (milkshake like). Then add pudding. Mix well. Pour over crust. Refrigerate for 8 hours.