Creamy Eggnog Dessert

Categories: Desserts

Serves: 1 Servings

Ingredients:

-----------------------------------CRUST-----------------------------------
1 pk Swiss chocolate cake mix
1/2 c Butter or margarine; melted
1/2 c Chopped pecans

Instructions:
----------------------------------FILLING----------------------------------
1 pk (8 ounces) cream cheese;
-softened
1 c Sugar
1 Container (12 ounces) frozen
-whipped topping; thawed and
-divided
2 pk (4-serving size each) french
-vanilla instant pudding and
-pie filling mix
3 c Cold milk
1/4 ts Rum extract
1/4 ts Ground nutmeg

1. Preheat oven to 350 degrees F.

2. For crust, combine cake mix, butter and pecans. Reserve 1/2 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 1/2
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"
on Nov 30, 1997

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