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Yum Yum Cake

24 Hours
24 Hr Cook
What You Need
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1 serving
Original recipe yields 1 serving
1 stick Parkay butter
1 cup flour
1 1/2 cups powdered sugar
8 oz bar cream cheese
1 large Cool Whip (will use twice), divided
1 large package vanilla INSTANT pudding
1 large package chocolate INSTANT pudding
3 cups milk (I use 2%)
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Let's Make It
1
Crust: Melt stick of butter and add flour. Spread the mixture at the bottom of the cake pan to create a thin layer of crust. Bake the crust for 10 minutes or until golden brown on 350. LET CRUST COOL COMPLETELY BEFORE YOU ADD THE SECOND LAYER!!!
2
3
2nd Layer: In a mixing bowl, pour the powdered sugar, cream cheese and ONE CUP OF COOL WHIP. Mix the contents with an electric mixer until smooth. Spread the mix on top of the crust very carefully. HINT: I work from the middle to the outside corners using a spoon.
4
5
3rd Layer: In another mixing bowl pour the vanilla and chocolate pudding into the bowl and add the milk. Stir using an electric mixer until smooth. Spread the mix on top of the 2nd layer very carefully. Again, work from the middle to the outside corners.
6
4th Layer: Add a 1/2 inch layer of Cool Whip. You’re done!
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Note: Let sit in the refrigerator to set up before serving. Best served the next day!
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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