Creamy Eggnog Dessert Recipe
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.
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