| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Swiss | Desserts | 1 | Servings |
INGREDIENTS
| 1 | pk | Swiss chocolate cake mix |
| 1/2 | c | Butter or margarine; melted |
| 1/2 | c | Chopped pecans |
| 1 | pk | (8 ounces) cream cheese; softened |
| 1 | c | Sugar |
| 1 | Container (12 ounces) frozen whipped topping; thawed and divided | |
| 2 | pk | (4-serving size each) french vanilla instant pudding and pie filling mix |
| 3 | c | Cold milk |
| 1/4 | ts | Rum extract |
| 1/4 | ts | Ground nutmeg |
INSTRUCTIONS
CRUST FILLING 1. Preheat oven to 350 degrees F. 2. For crust, combine cake mix, butter and pecans. Reserve 1/2 cup mixture. Press remaining mixture into bottom of 13x9x2-inch pan. Bake at 350 degrees F for 15 to 20 minutes or until surface is firm. Cool. Toast reserved 1/2 cup mixture on cookie sheet at 350 degrees F for 3 to 4 minutes, stirring once. Cool completely. Break lumps with fork to make small crumbs. 3. For filling, beat cream cheese and sugar until smooth in large bowl. Stir in 1 cup whipped topping. Spread over cooled crust. Refrigerate. Combine pudding mix and milk; beat 1 minute. Add rum extract and nutmeg. Spread over cheese layer. Spread remaining whipped topping over pudding layer. Sprinkle with reserved toasted mixture. Refrigerate at least 2 hours. Recipe by: Treasury of Christmas Recipes (1991) Posted to MC-Recipe Digest V1 #938 by "Eugene Johnston" <ejohnston@mailexcite.com> on Nov 30, 1997
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