INGREDIENTS
-
CRUST:
-
1 (18.25 ounce) package German chocolate cake mix
-
1 egg
-
1/2 cup butter or margarine, melted
-
1/2 cup chopped pecans
-
FILLING/TOPPING:
-
1 (8 ounce) package cream cheese, softened
-
1 cup sugar
-
1 (12 ounce) container frozen whipped topping, thawed
-
3 cups cold milk
-
2 (3.4 ounce) packages instant French vanilla pudding mix
-
1/4 teaspoon ground nutmeg
-
1/4 teaspoon rum extract
-
2 tablespoons toasted, chopped pecans
DIRECTIONS
-
In a mixing bowl, combine dry cake mix, egg, butter and pecans. Press into a greased 13-in. x 9-in.x 2-in. baking dish. Bake at 350 degrees F for 15-20 minutes or until toothpick inserted near the center comes out clean. Cool completely (as crust cools, it will fall in the center to form a shell).
-
In a mixing bowl, beat cream cheese and sugar for 2 minutes. Fold in 1 cup whipped topping. Spread over crust. Refrigerate for 10 minutes.
-
In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Beat in nutmeg and extract. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with pecans. Refrigerate for at least 2 hours.
What's this?