Yum-Yum Pie
.
Yield
12 servingsPrep
15 minCook
20 minReady
35 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 1 | cup |
all-purpose flour
|
|
| 1 | stick |
margarine
softened |
*
|
| 1 | cup |
nuts
|
|
| 1st layer | |||
| 8 | ounces |
cream cheese
softened |
|
| 1 | cup |
sugar
|
|
| 1 | cup |
whipped topping, prepared
|
|
| 2nd layer | |||
| 1 package |
instant pudding mix
chocolate (3 1/2 ounce) |
*
|
|
| 1 package |
instant pudding mix
vanilla (3 1/2 ounce) |
*
|
|
| 1 | x |
milk
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 237 | ml |
all-purpose flour
|
|
| 113 | g |
margarine
softened |
*
|
| 237 | ml |
nuts
|
|
| 1st layer | |||
| 231.2 | ml/g |
cream cheese
softened |
|
| 237 | ml |
sugar
|
|
| 237 | ml |
whipped topping, prepared
|
|
| 2nd layer | |||
|
instant pudding mix
chocolate (3 1/2 ounce) |
*
|
||
|
instant pudding mix
vanilla (3 1/2 ounce) |
*
|
||
| 1 | x |
milk
|
*
|
Directions
Crust:
Mix ingredients and press evenly and firmly into 9 x 12 x 2-inch baking pan.
Bake at 350℉ (180℃) for 20 minutes.
Let cool to room temperature.
1st Layer:
Mix cream cheese and sugar thoroughly.
Fold in Cool Whip.
Spread over cooled crust.
2nd Layer:
Mix pudding mixes and the amount of milk called for to make pie filling.
Pour over cream cheese layer.
Refrigerate until cool. Before serving, Top with Cool Whip, shaved chocolate and nuts, Yum Yum! Or, you can substitute coconut pudding and top with toasted coconut and nuts.
