Layered Ice Box Dessert Recipe

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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

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Layered Ice Box Dessert Recipe

Prep: 30 min. + chilling Bake: 15 min. + cooling

Yield: 16-20 Servings

30 15 45

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

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).
In large bowl, beat cream cheese and sugar for 2 minutes. Fold in 1 cup whipped topping. Spread over crust. Refrigerate for 10 minutes.
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.

Nutritional Facts 1 serving (1 piece) equals 344 calories, 18 g fat (10 g saturated fat), 40 mg cholesterol, 331 mg sodium, 41 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Layered Ice Box Dessert in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p96