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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 16 |
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This creamy make-ahead dessert has delicious old-fashioned flavor. German chocolate cake mix makes for an irresistible, interesting crust. Edie DeSpain, Logan, Utah Ingredients:
crust: |
1 package german chocolate cake mix (regular size) |
1 egg |
1/2 cup butter, melted |
1/2 cup chopped pecans |
filling/topping: |
1 package (8 ounces) cream cheese, softened |
1 cup sugar |
1 carton (12 ounces) frozen whipped topping, thawed, divided |
3 cups cold milk |
2 packages (3.4 ounces each) instant french vanilla pudding mix |
1/4 teaspoon ground nutmeg |
1/4 teaspoon rum extract |
2 tablespoons chopped pecans, toasted |
Directions:
1. In a large bowl, combine dry cake mix, egg, butter and pecans. Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 15-20 minutes or until toothpick inserted near the center comes out clean. Cool completely (as crust cools, it will fall in the center to form a shell).
2. In large bowl, beat cream cheese and sugar for 2 minutes. Fold in 1 cup whipped topping. Spread over crust. Refrigerate for 10 minutes.
3. In another large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft set. Stir in nutmeg and extract. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with pecans. Refrigerate for at least 2 hours. Yield: 16-20 servings.
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