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“Found on website because I was looking for a good way to use up eggnog.”
2hrs 15mins
12 pieces

Ingredients Nutrition


  1. Preheat oven to 350 degrees Fahrenheit.
  2. CRUST:
  3. Combine Swiss chocolate cake mix, melted butter and pecans in a large bowl.
  4. Reserve 1/2 cup mixture.
  5. Press remaining mixture onto bottom of an ungreased 13x9-inch pan.
  6. Bake 15 to 20 minutes or until surface is firm. Cool.
  7. Toast reserved 1/2-cup cake mixture on a cookie sheet for 3 to 4 minutes, stirring once.
  8. Cool completely.
  9. Break lumps with fork to make small crumbs.
  10. FILLING:
  11. Combine cream cheese and sugar in large bowl; beat until smooth.
  12. Stir in 1 cup whipped topping.
  13. Spread over cooled crust.
  14. Refrigerate.
  15. TOPPING:
  16. Combine pudding mix and milk; beat 1 minute.
  17. Add rum extract and nutmeg.
  18. Spread over cream cheese layer.
  19. Spread remaining whipped topping over pudding layer.
  20. Sprinkle with reserved crumbs.
  21. Refrigerate at least 2 hours.

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