Creamy Eggnog Dessert

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

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

Recipe

• 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.