Shelly's Recipe

CREAMY EGGNOG DESSERT

Category: Desserts

1 pkg Swiss chocolate cake mix
1/2 cup butter, melted
1/2 cup chopped pecans

Filling:
1 (8 oz) pkg cream cheese
1 cup sugar

Topping:
1 (12 oz) container frozen non-dairy whipped topping
2 (3.4 oz) pkg French vanilla instant pudding and pie filling
3 cups cold milk
1/4 tsp rum extract
1/4 tsp ground nutmeg

Preheat oven to 350. Combine cake mix, melted butter and pecans in large bowl. Reserve 1/2 cup mixture. Press remaining mixture onto bottom of ungreased 13x9-inch pan. Bake 15 to 20 minutes or until surface is firm. Cool.

Toast reserved 1/2-cup cake mixture on cookie sheets 3 to 4 minutes, stirring once. Cool completely. Break lumps with fork to make small crumbs.

Combine cream cheese and sugar in large bowl; beat until smooth. 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 cream cheese layer. Spread remaining whipped topping over pudding layer. Sprinkle with reserved crumbs. Refrigerate at least 2 hours.