Ingredients Jump to Instructions ↓

  1. 1 pack Swiss chocolate cake mix

  2. cup Butter or margarine; melted

  3. cup Chopped pecans

  4. 1 pack (8 ounces) cream cheese; softened

  5. 1 cup Sugar

  6. 1 Container (12 ounces) frozen whipped topping; thawed and divided

  7. 2 packs (4-serving size each) french vanilla instant pudding and pie filling mix

  8. 3 cups Cold milk

  9. teaspoon Rum extract

  10. teaspoon Ground nutmeg

Instructions Jump to Ingredients ↑

  1. CRUST FILLING 1. Preheat oven to 350 degrees F.

  2. For crust, combine cake mix, butter and pecans. Reserve ½ cup mixture.

  3. 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 ½ 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.

  4. For filling, beat cream cheese and sugar until smooth in large bowl.

  5. Stir in 1 cup whipped topping. Spread over cooled crust. Refrigerate.

  6. Combine pudding mix and milk; beat 1 minute. Add rum extract and nutmeg.

  7. Spread over cheese layer. Spread remaining whipped topping over pudding layer. Sprinkle with reserved toasted mixture. Refrigerate at least 2 hours.

  8. Recipe by: Treasury of Christmas Recipes (1991) Posted to MC-Recipe Digest V1 #938 by "Eugene Johnston" on Nov 30, 1997


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