Back to Layered Ice Box Dessert

Print Options


Card Sizes


Layered Ice Box Dessert Recipe

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


  • CRUST:
  • 1 package German chocolate cake mix (regular size)
  • 1 egg
  • 1/2 cup butter, melted
  • 1/2 cup chopped pecans
  • 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 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.

Nutritional Facts

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

Reviews for Layered Ice Box Dessert

Sort By :

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

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

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


Loading Image