1/3 cup vanilla extract
1 tablespoon vegetable oil
1 cup all-purpose flour
2 1/2 teaspoons baking powder
2 teaspoons ground nutmeg
1/2 teaspoon salt
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 (8 ounce) package cream cheese, softened
1 cup toasted pecans
Chop cream cheese and spread evenly on bottom of a large glass bowl or glass dish. Crush nutmeg; spread cream cheese mixture over bottom of glass or shell dish.
Stir milk, cream cheese mixture and pecans in small bowl. Cover; refrigerate. Cut into large pieces. Serve covered with whipped cream, whipped cream liqueur or chocolate ice cream.