Layered Ice Box Dessert Recipe

2
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Layered Ice Box Dessert Recipe

Read Reviews
2
Publisher Photo
This creamy make-ahead dessert has delicious old-fashioned flavor. German chocolate cake mix makes for an irresistible, interesting crust. —Edie DeSpain, Logan, Utah
MAKES:
16-20 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 15 min. + cooling
MAKES:
16-20 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 15 min. + cooling

Ingredients

  • CRUST:
  • 1 package (18-1/4 ounces) German chocolate cake mix
  • 1 egg
  • 1/2 cup butter or margarine, 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 mixing 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 a mixing bowl, beat cream cheese and sugar for 2 minutes. Fold in 1 cup whipped topping. Spread over crust. Refrigerate for 10 minutes.
In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Beat 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.
Originally published as Layered Ice Box Dessert in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p96

Nutritional Facts

1 each: 344 calories, 18g fat (10g saturated fat), 40mg cholesterol, 331mg sodium, 41g carbohydrate (28g sugars, 1g fiber), 4g protein.

  • CRUST:
  • 1 package (18-1/4 ounces) German chocolate cake mix
  • 1 egg
  • 1/2 cup butter or margarine, 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
  1. In a mixing 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 a mixing bowl, beat cream cheese and sugar for 2 minutes. Fold in 1 cup whipped topping. Spread over crust. Refrigerate for 10 minutes.
  3. In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Beat 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.
Originally published as Layered Ice Box Dessert in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p96

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ascheve User ID: 2811235 90163
Reviewed Mar. 30, 2009

"Copy & paste, then you can print..."

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dmclark User ID: 3133133 57554
Reviewed Mar. 28, 2009

"WHY CAN'T WE PRINT OUT RECIPES ANYMORE? DONNA"

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