Eggnog Yum Yum

Whip out the eggnog and whip up this totally tasty Christmas version of the classic Southern Yum Yum dessert! With its fluffy layers and eggnog pudding filling atop a gingersnap crumb crust, Eggnog Yum Yum is one very lusciously creamy and flavorful holiday dessert.

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Holiday eggnog's even better when it's in a creamy no-bake dessert! And this Eggnog Yum Yum is a lusciously creamy one, indeed.

If you're not familiar with it, Yum Yum is a very popular Southern dessert, ranging in all sorts of flavors -- from Cherry Yum Yum, to ever-classic Blueberry Yum Yum, to Coconut Cream Yum Yum, and all sorts of flavors in between. It's typically no-bake, and made of two fluffy, creamy whipped cream-based layers sandwiching a flavored filling.

Holiday eggnog's even better when it's in a creamy no-bake dessert!

In this holiday version of Yum Yum, eggnog and its vanilla and nutmeg flavors take center stage to create one truly flavorful Christmas eggnog dessert. The creamy layers incorporate eggnog and nutmeg into the whipped cream itself, and the Yum Yum's filling is an easy eggnog pudding that's loaded with warm nutmeg flavor.

And when you put that wonderful eggnog creaminess together atop a gingersnap crumb crust? It's one very lusciously creamy and flavorful holiday dessert, for sure. 

So if you're looking for a new creamy no-bake dessert this holiday season, whip out the eggnog and whip up this totally tasty Christmas version of the classic Southern treat. 

What's to Love About This Recipe?

• No-bake - No need to fire up the oven to whip up this tasty beauty -- Eggnog Yum Yum is completely no-bake.
• Loaded with wonderful eggnog flavor - With an easy eggnog pudding filling and eggnog incorporated into the whipped cream layers themselves, eggnog and its vanilla and nutmeg flavors take center stage to create one truly flavorful Christmas eggnog dessert.
• Make-ahead - Eggnog Yum Yum's flavor just gets better and better as it sits, making it a fabulous make-ahead Christmas dessert option. Make it the day before and chill overnight, or even up to two or three days in advance.
• Alcohol-free - This is non-tipsy eggnog, so Eggnog Yum Yum is a family-friendly eggnog dessert. 

Eggnog Yum Yum Ingredients:

Eggnog Yum Yum is made up of three components: 1. the crust, 2. the creamy eggnog whipped cream layers, and 3. a flavored filling. 

To make Eggnog Yum Yum's crust, you'll need:

• Gingersnap cookies - The cookies are crushed into crumbs to create the flavorful crust.

• Unsalted butter - Melted butter binds the crumb crust together.

To make Eggnog Yum Yum's creamy layers and flavored filling, you'll need:

• Eggnog - The star of the show! Any commercially-prepared eggnog works great.

• Cream cheese - Creates the base of the Yum Yum's creamy layers.

• Whipping cream - When whipped and mixed with the cream cheese, brings fluffiness to the creamy layers of the Yum Yum.

• Granulated sugar - Sweetens the cream cheese-based layers.

• Vanilla instant pudding - Creates the base of the easy eggnog filling.

• Nutmeg - Enhances the eggnog flavor of both the creamy layers and eggnog pudding filling.

• Cinnamon - A small bit of cinnamon also enhances the eggnog flavor of the eggnog pudding filling. 

How to Make Eggnog Yum Yum:

There are a few steps to making Eggnog Yum Yum, but each step is pretty easy.

To get started whipping up a pan, first crush some gingersnaps to use to make the crust. I process the gingersnap cookies into crumbs with a food processor, but you can also crush them in a gallon-size zip-top baggie using a meat mallet.

It takes about 2 cups of gingersnap cookies to make the recipe's needed 1 cup of crumbs.

Combine the gingersnap crumbs with melted butter, blending with a fork until all the crumbs are moistened. Remove any large uncrushed cookie pieces before combining the crumbs with the melted butter so you don't have unpleasant large, hard pieces of cookie in the crust.

Set aside 2 tablespoons of the buttered crumbs to sprinkle on the top of the finished Yum Yum. Press the remaining crumb mixture into the bottom of a 9x9-inch pan.

Next, whip together some whipping cream and eggnog until stiff peaks form. Then mix that with some sweetened cream cheese to create the Yum Yum's creamy layers mixture.

Spread about half of the creamy layers mixture on top of the prepared gingersnap crust.

To make the eggnog pudding filling, combine cold eggnog, some cinnamon, some nutmeg, and a package of instant vanilla pudding mix in a bowl. Whisk these together until everything's well combined and beginning to thicken.

Layer the pudding on top of the cream cheese mixture in the pan, spreading it evenly to create the eggnog pudding filling. Then top the pudding with another layer of the cream cheese mixture. Sprinkle on the reserved gingersnap crumbs to finish the Yum Yum off, and you're done.

Cover and refrigerate the Eggnog Yum Yum for at least several hours or overnight before serving to let the layers set and allow the flavors to meld.

Then you're good to go with enjoying the creamy Eggnog Yum Yum's deliciousness. And enjoy it, we sure hope you will. -- Because holiday eggnog's even better when it's in a creamy no-bake dessert!

Recipe FAQs:

• Is it really necessary to let Eggnog Yum Yum chill overnight? Can't I just refrigerate it for a couple of hours before serving? - We highly recommend chilling Eggnog Yum Yum overnight, instead of for just a few hours, before serving. The layers and flavors meld together as the Yum Yum sits. You certainly can enjoy Eggnog Yum Yum after just a few hours of chilling, but the layers may slide apart when pieces are cut, and the eggnog flavor will not be as pronounced after that short amount of time.

• Can I use graham cracker crumbs instead of gingersnaps to make the Eggnog Yum Yum crust? - Yes, you can use graham cracker crumbs instead of gingersnap crumbs to make the Eggnog Yum Yum crust. We suggest adding a 1/4 teaspoon of ground cinnamon and a pinch of ground nutmeg to the graham cracker crumb crust mixture.

• Can I use sugar-free instant vanilla pudding in the eggnog pudding filling? - Absolutely you can use sugar-free instant pudding to make the Yum Yum filling. Sugar-free pudding works very well in this recipe.

Check out these other favorite Yum Yum desserts:

• Cherry Yum Yum
• Blueberry Yum Yum
• Strawberry Yum Yum
• Banana Pudding Yum Yum
• Cranberry Yum Yum
• Fresh Strawberry Yum Yum
• Coconut Cream Yum Yum
• Oreo Yum Yum
• More dessert recipes

Thank you for stopping by The Kitchen is My Playground. We'd love to have you back soon!

eggnog yum yum, eggnog desserts, no-bake eggnog dessert

dessert

American

Yield: about 9 servings

Author: Tracey | The Kitchen is My Playground

Eggnog Yum Yum

Whip out the eggnog and whip up this totally tasty Christmas version of the classic Southern Yum Yum dessert! With its fluffy layers and eggnog pudding filling atop a gingersnap crumb crust, Eggnog Yum Yum is one very lusciously creamy and flavorful holiday dessert.

Prep time: 30 MinTotal time: 30 Min

Ingredients

Crust:

• 1 c. finely crushed gingersnap cookie crumbs
• 4 T. unsalted butter, melted

Creamy Layer Mixture:

• 1 (8 oz.) package cream cheese, softened
• 1/2 c. granulated sugar
• 1 1/2 c. whipping cream
• 1/2 c. eggnog
• 3 T. granulated sugar
• 3/4 tsp. ground nutmeg

Eggnog Pudding Filling:

• 1 small (3.4 oz.) package vanilla instant pudding mix
• 1 1/2 c. cold eggnog
• 1/8 tsp. ground cinnamon
• 1/8 tsp. ground nutmeg

Instructions

Prepare the Crust:

1. In a bowl, combine gingersnap crumbs with melted butter. Blend with a fork until crumbs are moistened.
2. Set aside 2 tablespoons of crumbs to sprinkle on the top.
3. Press remaining crumb mixture into the bottom of a 9x9-inch pan that's been sprayed with non-stick cooking spray.
4. Set aside.

Prepare the Creamy Layer Mixture:

1. With an electric mixer, cream together softened cream cheese and the 1/2 cup granulated sugar until smooth.
2. In a separate bowl, whip the whipping cream, eggnog, 3 tablespoons sugar, and nutmeg extract until stiff peaks form.
3. By hand, mix together whipped cream and cream cheese mixture until well combined.
4. Spread a little less than half the cream cheese/whipped cream mixture evenly over the gingersnap crust.

Prepare the Eggnog Pudding Filling:

1. In a mixing bowl, combine cold eggnog, cinnamon, and nutmeg.
2. Gradually pour in instant pudding powder, whisking constantly. Whisk until well combined and beginning to thicken.

Assemble Remaining Yum Yum Layers:

1. Drop prepared eggnog pudding filling by large spoonfuls on top of the cream cheese/whipped cream layer. Gently spread pudding evenly over the cream cheese/whipped cream layer, covering it completely.
2. Top eggnog pudding layer with the remaining cream cheese/whipped cream mixture. Gently spread it evenly over the pudding layer.
3. Sprinkle reserved gingersnap crumbs evenly over the top of the Yum Yum.
4. Cover and refrigerate for at least several hours or overnight before serving.

TRACEY'S NOTES:

1. About 2 cups of gingersnap cookies equals 1 cup of crumbs. Crush gingersnaps into fine crumbs in a gallon-size zip-top baggie with a meat mallet, or pulse them in a food processor until fine, to make 1 cup of crumbs. Remove any large uncrushed pieces before combining with the melted butter.
2. Sugar-free instant vanilla pudding works just fine in this recipe.
3. Double this recipe to make a larger 9x13-inch pan.

Similar Recipes

Cranberry Yum Yum

Black Forest Yum Yum

Cherry Yum Yum

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