Strawberry Yum Yum

This delightful recipe is my mother's. She's made this for many years. A reader here asked for the recipe just this morning, so I thought I'd do a new post and lift the old photos I had on a previous post. Usually, Mother made her Yum Yum in a large rectangular Pyrex dish. But it can be made in a round spring-form pan too, like so:

I prefer the Yum Yum with a goodly amount of strawberry stuff, and not so much cream cheese fluffiness. But suit yourself. Originally, this was "Cherry Yum Yum." But we're strawberry folk, so Mother adapted it to us. It would probably work well with many fruits. Peaces?  Yes, please!

Strawberry Yum Yum Recipe:
Prepare a graham cracker crust in a 9x13 pan. My copy of the recipe doesn't specify, but this generally involves lots of crushed graham crackers (or you can buy the crumbs in a box), some sugar (but not much), and enough melted butter so it can press into the bottom of the pan and be stiff. Bake this crust slightly, and then allow it to cool.

Heat in a saucepan to boil, then reduce temperature and stir to thicken:
1 quart fresh strawberries, washed, trimmed, and cut
1/4 cup cornstarch
1 and 1/2 cups water
1 cup sugar (or a bit less, if you're reducing)

Remove from the burner and allow to cool. You may add lemon juice (not much) if you like that flavor in fruit recipes.

Whip 1 pint of whipping cream to a peak. Gently add 2 tsp. vanilla and 1/3 cup confectioner's sugar.  Set aside.

Next, whip 2 pkg. softened cream cheese until fluffy. Add 1/2 cup sugar to it.

Fold the 2 cream mixtures together gently. Layer the cream mixture in the pan, on top of the crust, alternating with layers of strawberry glaze.

Refrigerate at least one hour before serving. The longer it's cooled, the more solid it will be when you cut and serve it to your guests.

This is a family favorite, and has ingredients you simply can't go wrong with! Enjoy with your family and friends. It's a great, cool summertime dessert.