Texas Yum Yum

If a dish has the word “yum” in it, you’d expect that it would be quite tasty. However, I was not prepared for the absolutely delightful flavor of this layered pie would produce! I grew up in a household where we typically would make everything from scratch if we could, so things like cake mixes were used sparingly. Most times I think it did us some good, but in this case I think we may have missed something vitally important with this Texas Yum Yum.

This pie isn’t hard to make, but wow does it have the richest, creamiest flavor! That must be why it was included in so many fundraiser and church cookbooks back in the day.

To start with you’ll need a pre-made graham cracker crust. If you don’t feel like buying one from the store you can make your own really easily from some crushed graham crackers and a few tablespoons melted butter.

The first layer of the filling is made with chocolate pudding mix and the second layer is made from cream cheese and Cool Whip. The cream cheese adds a real richness to the dish and also prevents it from becoming too sweet.

The final layer is made from Cool Whip and some vanilla pudding mix. Each time we’re using the pudding mixes we’re not making it to pudding texture. Instead, we’re using less liquid than you’d need to make pudding so that the texture is more like a thick French silk pie.

We are using some milk in this dessert and I advise you to use whole milk as it just lends an even richer flavor and texture to this dish.

For the topping I used walnuts, but you can use pecans, chopped chocolate, or anything you love. But, having that little bit of crunch in the topping kept this pie form feeling too soft.

Taken as a whole this dessert has a bit of every texture: creamy, crunchy, smooth. It’s all there!