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Layered Ice Box Dessert

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
  • Makes
    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


  • In a large bowl, combine dry cake mix, egg, butter and pecans. Press into a greased 13x9-in. baking dish. Bake at 350° for 15-20 minutes or until toothpick inserted in 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.
Nutrition Facts
1 each: 344 calories, 18g fat (10g saturated fat), 40mg cholesterol, 331mg sodium, 41g carbohydrate (28g sugars, 1g fiber), 4g protein.

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