Creamy eggnog dessert

Yield: 1 Servings

Measure Ingredient
1 pack Swiss chocolate cake mix
½ cup Butter or margarine; melted
½ cup Chopped pecans
1 pack (8 ounces) cream cheese; softened
1 cup Sugar
1 Container (12 ounces) frozen whipped topping; thawed and divided
2 packs (4-serving size each) french vanilla instant pudding and pie filling mix
3 cups Cold milk
¼ teaspoon Rum extract
¼ teaspoon Ground nutmeg

CRUST

FILLING

1. Preheat oven to 350 degrees F.

2. For crust, combine cake mix, butter and pecans. Reserve ½ cup mixture.

Press remaining mixture into bottom of 13x9x2-inch pan. Bake at 350 degrees F for 15 to 20 minutes or until surface is firm. Cool. Toast reserved ½ cup mixture on cookie sheet at 350 degrees F for 3 to 4 minutes, stirring once. Cool completely. Break lumps with fork to make small crumbs.

3. 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 toasted mixture. Refrigerate at least 2 hours.

Recipe by: Treasury of Christmas Recipes (1991) Posted to MC-Recipe Digest V1 #938 by "Eugene Johnston" <ejohnston@...> on Nov 30, 1997

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