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
A Message from our Provider:
“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”
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