Layered Ice Box Dessert

• 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 13x9-in. baking dish. Bake at 350u0b0 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).
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.

chocolate cake, egg, butter, pecans, cream cheese, sugar, frozen whipped topping, cold milk, ground nutmeg, rum, pecans

Taken from www.tasteofhome.com/recipes/layered-ice-box-dessert/ (may not work)