| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Swiss | Desserts | 1 | Servings |
INGREDIENTS
| 1 | Swiss chocolate cake mix | |
| 1/2 | c | Butter or margarine, melted |
| 1/2 | c | Chopped pecans |
| 1 | 8 ounces cream cheese | |
| softened | ||
| 1 | c | Sugar |
| 1 | Container, 12 ounces frozen | |
| whipped topping thawed | ||
| and | ||
| divided | ||
| 2 | 4-serving size each french | |
| vanilla instant pudding | ||
| and | ||
| pie filling mix | ||
| 3 | c | Cold milk |
| 1/4 | t | Rum extract |
| 1/4 | t | Ground nutmeg |
INSTRUCTIONS
Preheat oven to 350 degrees F. 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. 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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Nutrition (calculated from recipe ingredients)
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Calories: 2368
Calories From Fat: 1152
Total Fat: 132.9g
Cholesterol: 246.3mg
Sodium: 1451.4mg
Potassium: 445.4mg
Carbohydrates: 304.8g
Fiber: 7g
Sugar: 295.7g
Protein: 7.2g