Creamy Eggnog Dessert

Name: Creamy Eggnog Dessert
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 12 pieces, 12 serving(s)
Ingredients: 1 (18 ounce) package swiss chocolate cake mix; 1/2 cup butter or 1/2 cup margarine, melted; 1/2 cup chopped pecans; 1 (8 ounce) package cream cheese; 1 cup granulated sugar; 1 (12 ounce) container frozen non-dairy topping, divided; 2 (3 1/2 ounce) packages french vanilla flavor instant pudding and pie filling mix; 3 cups cold milk; 1/4 teaspoon rum extract; 1/4 teaspoon ground nutmeg

Submitted by JESSICA m.

"Found on duncanhines.com website because I was looking for a good way to use up eggnog."

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Ready In:: 2hrs 15mins
Ingredients:: 10
Yields:: 12 pieces
Serves:: 12

ingredients

Crust
1 (18 ounce) package swiss chocolate cake mix
¹⁄₂ cup butter or 1/2 cup margarine, melted
¹⁄₂ cup chopped pecans
Filling
1 (8 ounce) package cream cheese
1 cup granulated sugar
1 (12 ounce) container frozen non-dairy topping, divided
TOPPING
2 (3 1/2 ounce) packages french vanilla flavor instant pudding and pie filling mix
3 cups cold milk
¹⁄₄ teaspoon rum extract
¹⁄₄ teaspoon ground nutmeg

directions

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