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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 4 |
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Ingredients:
1 (18 ounce) package swiss chocolate cake mix |
1/2 cup butter or 1/2 cup margarine, melted |
1/2 cup chopped pecans |
1 (8 ounce) package cream cheese |
1 cup granulated sugar |
1 (12 ounce) container frozen non-dairy topping, divided |
2 (3 1/2 ounce) packages french vanilla flavor instant pudding and pie filling mix |
3 cups cold milk |
1/4 teaspoon rum extract |
1/4 teaspoon ground nutmeg |
Directions:
1. Preheat oven to 350 degrees Fahrenheit.
2. CRUST:.
3. Combine Swiss chocolate cake mix, melted butter and pecans in a large bowl.
4. Reserve 1/2 cup mixture.
5. Press remaining mixture onto bottom of an ungreased 13x9-inch pan.
6. Bake 15 to 20 minutes or until surface is firm. Cool.
7. Toast reserved 1/2-cup cake mixture on a cookie sheet for 3 to 4 minutes, stirring once.
8. Cool completely.
9. Break lumps with fork to make small crumbs.
10. FILLING:.
11. Combine cream cheese and sugar in large bowl; beat until smooth.
12. Stir in 1 cup whipped topping.
13. Spread over cooled crust.
14. Refrigerate.
15. TOPPING:.
16. Combine pudding mix and milk; beat 1 minute.
17. Add rum extract and nutmeg.
18. Spread over cream cheese layer.
19. Spread remaining whipped topping over pudding layer.
20. Sprinkle with reserved crumbs.
21. Refrigerate at least 2 hours.
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