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Ingredients
- Crust:
- 1 package Signature Swiss Chocolate Cake Mix
- 1/2 cup (1 stick) butter or margarine, melted
- 1/2 cup chopped pecans
- Filling:
- 1 (8 oz.) package cream cheese
- 1 cup granulated sugar
- Topping:
- 1 (12 oz.) container frozen non-dairy whipped topping
- 2 (3.4 oz) package french vanilla instant pudding and pie filling
- 3 cups cold milk
- 1/4 tsp rum extract
- 1/4 tsp. ground nutmeg
Preparation
Step 1
Preheat oven to 350*
Combine cake mix, melted butter and pecans in large bowl. reserve 1/2 c mixture. Press remaining mixture onto bottom of ungreased 9x13 pan. Bake 15-20 minutes or until surface is firm. Cool.
Toast reserved 1/2 cake mixture on cookie sheet3-4 minutes, stirring once. Cool completely. Break lumps with fork to make small crumbs. combine cream cheese and sugar in large bowl. beat until smooth. Stir in 1 cup whipped topping. Spread over cooled crust. Refrigerate. Combine pudding mix and milk, beat 1 minute. Add rumextract and nutmeg. Spread over cream cheese layer. Spread remaining whipped topping over pudding layer. Sprinkle with reserved crumbs. Refrigerate at least 2 hours.