Step 1

In a bowl, combine Oreo crumbs and melted butter. Blend with a fork until crumbs are moistened.

Step 2

Set aside 3 tablespoons of crumbs to sprinkle on the top.

Step 3

Firmly press crumb mixture into the bottom of a 9x9-inch pan that's been sprayed with non-stick cooking spray.

Step 4

With an electric mixer, cream together softened cream cheese and the 1/2 cup confectioners' sugar until smooth.

Step 5

In a separate bowl, whip the whipping cream, 3 tablespoons confectioners' sugar, and vanilla extract until stiff peaks form.

Step 6

By hand, mix together whipped cream and cream cheese mixture until well combined.

Step 7

Spread a little less than half the cream cheese/whipped cream mixture evenly over the crust.

Step 8

In a mixing bowl, whisk together pudding mix and the 1 & 1/2 cups milk.  Continue whisking until mixture is well combined and beginning to thicken. -- The mixture will become quite thick.

Step 9

Spread chocolate pudding evening over the cream cheese/whipped cream layer.

Step 10

Drop cherry pie filling by large spoonfuls on top of the chocolate pudding layer. Gently spread cherry pie filling evenly over the pudding.

Step 11

Top cherry layer with the remaining cream cheese/whipped cream mixture. Gently spread it evenly over the cherry layer, covering it completely.

Step 12

Sprinkle the top with the 3 tablespoons reserved Oreo crumbs.

Step 13

Cover and refrigerate overnight before serving.

Step 14

I buy the "premium" cherry pie filling so there are more cherries in the Yum Yum cherry layer. Regular works just fine, too.

Step 15

1/3-less fat cream cheese works just fine in this recipe.

Step 16

You can substitute an 8 ounce container of Cool Whip non-dairy whipped topping for the homemade whipped cream in the cream cheese mixture if you'd like.

Step 17

We like our Yum Yum and its layers thick! And that's just how this recipe turns out - nice, thick creamy layers.  The pan will be VERY full right to the tippy-top.

Step 18

We recommend doubling the recipe for a 9x13" pan. You could "stretch" this recipe to a 9x13" pan, but the layers will be very thin (and you would probably need to double the crust portion for it to adequately cover the bottom of the pan).