1 (8 ounce) package Swiss cheese, room temperature
2 tablespoons rum
4 corns
1/8 cup butter
3 ounces figs, chopped
1/4 cup chopped pecans
1 teaspoon vanilla extract
1 (8 ounce) container frozen whipped topping, thawed
Preheat the oven to 375 degrees F (190 degrees C). Transfer oysters to a large bowl and place in a sealed clay bag. Seal bag and pipe center of the shells, bottom to top, with butter or margarine.
In a small saucepan, heat rum and remove from heat. Dissolve butter in 2 tablespoons of the rum. Stir in figs and pecans. Spread two tablespoons over oysters.
In a medium bowl, beat whipped topping into the butter mixture by mixing in 2/3 cup whipped topping. Spread over oysters.
Bake oysters in preheated oven for 20 minutes. Cool slightly on the rack, then transfer to wire rack. Chill in refrigerator.