Update my dinner status, I'm making this tonight.
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
FILLING
- 1 pk (8 ounces) cream cheese;
- 1 Container (12 ounces) frozen
- 2 pk (4-serving size each) french
- 3 c Cold milk
- 1/4 ts Rum extract
Crust
Preparation
1. Preheat oven to 350 degrees F. 2. For crust, combine cake mix, butter and pecans. Reserve 1/2 cup mixture. Press remaining mixture into bottom of 13x9x2-inch pan. Bake at 350 degrees F for 15 to 20 minutes or until surface is firm. Cool. Toast reserved 1/2 cup mixture on cookie sheet at 350 degrees F for 3 to 4 minutes, stirring once. Cool completely. Break lumps with fork to make small crumbs. 3. For filling, beat cream cheese and sugar until smooth in large bowl. Stir in 1 cup whipped topping. Spread over cooled crust. Refrigerate. Combine pudding mix and milk; beat 1 minute. Add rum extract and nutmeg. Spread over cheese layer. Spread remaining whipped topping over pudding layer. Sprinkle with reserved toasted mixture. Refrigerate at least 2 hours. Recipe by: Treasury of Christmas Recipes (1991) Posted to MC-Recipe Digest V1 #938 by "Eugene Johnston" on Nov 30, 1997
