Creamy Eggnog Dessert Recipe
Ingredients
| CRUST | ||
| 1 package Moist Deluxe Swiss Chocolate Cake Mix | ||
| Butter/Margarine | 1/2 Cup (16 tbs), melted | |
| Pecans | 1/2 Cup (16 tbs), chopped | |
| Cream cheese | 1 , softened (FILLING) | |
| Sugar | 1 Cup (16 tbs) (FILLING) | |
| Frozen whipped topping | 1 Can (10oz), divided (FILLING) | |
| Instant french vanilla pudding mix package | 2 (FILLING) | |
| Cold milk | 3 Cup (16 tbs) (FILLING) | |
| Rum extract | 1/4 Teaspoon (FILLING) | |
| Ground nutmeg | 1/4 Teaspoon (FILLING) | |
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.
Chef
