Yield: 1 Servings
|1 pack||Swiss chocolate cake mix|
|½ cup||Butter or margarine; melted|
|½ cup||Chopped pecans|
|1 pack||(8 ounces) cream cheese; softened|
|1 \N||Container (12 ounces) frozen whipped topping; thawed and divided|
|2 packs||(4-serving size each) french vanilla instant pudding and pie filling mix|
|3 cups||Cold milk|
|¼ teaspoon||Rum extract|
|¼ teaspoon||Ground nutmeg|
1. Preheat oven to 350 degrees F.
2. For crust, combine cake mix, butter and pecans. Reserve ½ 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 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.
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@...> on Nov 30, 1997