Yum-Yum Dessert

In about two weeks Erik and I will be celebrating six months of marriage! What?! Where did the time go?  Something I've realised is not only did I marry into an entire family but also the food that comes with that family.  In this case I am referring to a specific dessert that was a part of Erik’s childhood. It’s called Yum-Yum dessert. It doesn’t require much effort,  time or even money but the result, as I found out recently, is pleasantly surprising. This is one of the reasons I have fallen in love with this dish. The outcome feels disproportionate to the actual labour put in and it’s a good reminder that life needn’t be hard. Sometimes all you have to do is wait for the ice-cream to melt. Actually, sometimes I can’t even do that.

Let me be honest though I wasn’t always enamoured with Yum-Yum. What put me off was the use of instant pudding  in the filling– yuk! I’ve never liked instant pudding, even as a child I just thought it tasted artificial. So, unlike many of the other things Erik wanted to make I wasn’t at all enthuasiatic about this particular dish.  Also factor in that a few months ago Erik made a delicious peanut butter pie. I am not crazy about peanut butter, give me chocolate or nutella instead, but wow the memory of that pie always takes me back to a very happy space. It had an oreo crust. It was filled with inordinate amounts of cream cheese mixed with peanut butter, drizzled with melted chocolate. It was decadent. Yum-Yum didn’t stand a chance when compared to this. Poor Yum!

I'm just happy I did give it a try because this dessert works on so many levels. Like I said before you have the quick and easy component. It is surprisingly light and works well after a heavy dinner; I think the ritz cracker base has a lot to do with. The first time we made it we did a vanilla Yum-Yum, because that's what the recipe calls for. We have subsequently made a mint chocolate chip version of it. Where the vanilla ice-cream and pudding was substituted for mint choc chip ice-cream and white chocolate pudding. It turned out to be delicious and when you think about it there are just so many variations. Plus, the recipe is simple enough to be halved which we did on both occasions and it really was more than enough for four people. You can also make it on the same day you plan to eat it and don’t have to worry about it setting thanks to the pudding. The added bonus, however, of making it the day before is that it tastes better, which is somewhat unbelievable.

A note for people from the South(do you guys remember Dali Tambo?) I’m not sure if ritz crackers are available in SA. If they are not I’m struggling to find an equivalent. For the base you definitely want a savoury biscuit, perhaps similar to a salty crack, but more  buttery in flavour. This is only if you want a lighter dessert, if not make whichever biscuit base you like. Also, this is a great Summer dessert, similar to a fridge tart, but I think easier to make.

Here’s the recipe. I hope you guys enjoy it as much as we do!

Yum-Yum Dessert

60 Ritz crackers

half gallon ice cream

2 pkgs instant vanilla pudding (dry)

1 stick butter

1 1/2 c. milk

Melt butter and mix with crushed Ritz crackers.  Press into bottom of 8x10 pan.  Reserve some for top.  Soften ice cream and mix with milk and dry pudding.  Scoop into pan and top with remainder of cracker mixture. Refrigerate until set.