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Creamy Eggnog Dessert Recipe
|Chocolate cake mix||18 Ounce (Duncan's Brand, Moist Deluxe Swiss Variety)|
|Butter/Margarine||1⁄2 Cup (8 tbs), melted|
|Chopped pecans||1⁄2 Cup (8 tbs)|
|Cream cheese||8 Ounce, softened (Two 4 Serving Size Packages)|
|Sugar||1 Cup (16 tbs)|
|Frozen whipped topping||12 Ounce, thawed and divided (1 Container)|
|Instant french vanilla pudding mix||2 Packet (Two 4 Serving Size/ 18 Ounce Packages)|
|Cold milk||3 Cup (48 tbs)|
|Rum extract||1⁄4 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 7437 Calories from Fat 2269
% Daily Value*
Total Fat 318 g488.8%
Saturated Fat 190.5 g952.4%
Trans Fat 0 g
Cholesterol 559.1 mg
Sodium 7215 mg300.6%
Total Carbohydrates 1118 g372.6%
Dietary Fiber 28.6 g114.6%
Sugars 907.3 g
Protein 60 g119.6%
Vitamin A 128.2% Vitamin C 1.1%
Calcium 131.2% Iron 78.1%
*Based on a 2000 Calorie diet
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.
Toast reserved 1/2 cup mixture on cookie sheet at 350°F for 3 to 4 minutes, stirring once.
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.
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.