Creamy Eggnog Dessert Recipe
Over the years I perfected the art of making this Creamy Eggnog Dessert which was taught to me by my elders. It is an ideal Dessert. An incredible Creamy Eggnog Dessert gets its taste from Cheese. In my estimation, if one is a chef, one needs to have a personal recipe of Creamy Eggnog Dessert, just like I do.
Summary
Ingredients
CRUST
1 package Moist Deluxe Swiss Chocolate Cake Mix
1/2 cup butter or margarine, melted
1/2 cup chopped pecans
FILLING
1 package (8 ounces) cream cheese, softened
1 cup sugar
1 container (12 ounces) frozen whipped topping, thawed and divided
2 packages (4-serving size each) French vanilla instant pudding and pie mix
3 cups cold milk
1/4 teaspoon rum extract
1/4 teaspoon ground nutmeg
Directions
Preheat oven to 350°F 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°F for 15 to 20 minutes or until surface is firm.
Cool.
Toast reserved 1/2 cup mixture on cookie sheet at 350°F for 3 to 4 minutes, stirring once.
Cool completely.
Break lumps with fork to make small crumbs.
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 crumbs.
Refrigerate at least 2 hours.
Reserve 1/2 cup mixture.
Press remaining mixture into bottom of 13x9x2-inch pan.
Bake at 350°F for 15 to 20 minutes or until surface is firm.
Cool.
Toast reserved 1/2 cup mixture on cookie sheet at 350°F for 3 to 4 minutes, stirring once.
Cool completely.
Break lumps with fork to make small crumbs.
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 crumbs.
Refrigerate at least 2 hours.
