Enjoy the taste of eggnog in a dessert. The three-layer cake is creamy, and it’s spicy thanks to the nutmeg and rum extract

Creamy Eggnog Dessert
Recipe type: Holiday Cuisine
Serves: 8 to 10
  • Crust:
  • 1 package Duncan Hines Moist Deluxe Swiss Chocolate Cake Mix
  • 1/2 Cup butter (1 stick) melted
  • 1/2 Cup chopped pecans
  • Filling:
  • 1 package cream cheese (8 ounces)
  • 1 Cup granulated sugar
  • Topping:
  • 1 container frozen non-dairy whipped topping (12 ounces)
  • 2 packages French vanilla instant pudding and pie filling (3.4 ounces)
  • 3 Cups cold milk
  • 1/4 teaspoon rum extract
  • 1/4 teaspoon 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.
Per serving: 1984 Calories (kcal); 132g Total Fat; (57% calories from fat); 6g Protein; 211g Carbohydrate; 248mg Cholesterol; 939mg Sodium Food Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 26 Fat; 13 + Other Carbohydrates

Recipe by: Treasury of Christmas Recipes (1991)

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