What Happen To Thanksgiving?

Now that Halloween is over, I am sure by now you have seen your first Christmas commercial or been to a store that is already fully stocked with artificial trees, wrapping paper & silver bells ..... BUT I REFUSE TO SKIP THANKSGIVING! It's only two weeks away. Did you forget? I am sorry, but it is as if Thanksgiving has become the red-headed step child of the holidays.

 

I like Thanksgiving.... the whole being grateful for the things you have and the people in your life thing; yeah I kinda like that! Lets not forget the FOOD. I mean, helloooo, I am from the South; we like to eat down here and we like to eat good food.

So to get everyone in the mood and to start thinking Thanksgiving I am posting my favorite holiday recipe. The recipe goes back as far as my mind can remember and has always been one of my favorite family traditions. Nowadays my children enjoy it and my oldest son has become a real pro at making it as well. It has many names here in the deep South, but in our family, we call it:

 

Yum-Yum Cake

 

 

For the Crust:

1/2 cup (1 stick) of unsalted butter, softened at room temperature
1 cup of all purpose flour
1/4 cup of finely minced pecans

First Layer:
1 (8 ounce) package of cream cheese, softened at room temperature
1 cup of powdered sugar
1 cup of Cool Whip (or homemade whipped cream)

Second Layer:
2 (3.9 ounce) packages of instant chocolate pudding
3 cups of whole milk

Topping:
1-2 cups of Cool Whip (or homemade whipped cream)
Additional chopped pecans, for garnish, optional
Grated chocolate or Heath bits, for garnish, optional

Instructions:
Preheat oven to 350 degrees F. In a bowl, mix together the flour, pecans and butter until mixture resembles cookie dough. Spread into the bottom of a 9 x 13 inch glass Pyrex baking dish. Bake at 350 degrees F for about 20 minutes or until lightly browned. Cool completely, about an hour.

Mix together the cream cheese and powdered sugar until well blended. Add 1 cup of the Cool Whip and mix together. Spread this layer over the cooled crust.

Mix together the two boxes of pudding with the 3 cups of milk until slightly thickened, about 3 minutes. Carefully spread over the cream cheese layer.

Spread the remaining cup of whipped topping on top. Cover and refrigerate - best if refrigerated 24 hours. Before serving, grate chocolate over the top and sprinkle with additional chopped nuts. Cut into squares.

 

 

 

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