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Specialty Desserts

Creamy Eggnog Dessert

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Enjoy the taste of this Creamy Eggnog Dessert. The three-layer Duncan Hines Swiss Chocolate Cake is creamy, and it's spicy thanks to the nutmeg and rum extract.

  • Hands-On Time: 15 Minutes
  • Total Time: 2 Hours 15 Minutes
  • Servings: Makes 12 to 16 servings.
  • Difficulty: Worth the Effort
  • Rating:

Ingredients

  • Crust:
  • 1 package Signature Swiss Chocolate Cake Mix
  • ½ cup (1 stick) butter or margarine, melted
  • ½ cup chopped pecans
  • Filling:
  • 1 (8 oz.) package cream cheese
  • 1 cup granulated sugar
  • Topping:
  • 1 (12 oz.) container frozen non-dairy whipped topping
  • 2 (3.4 oz.) package french vanilla instant pudding and pie filling
  • 3 cups cold milk
  • ¼ tsp rum extract
  • ¼ tsp ground nutmeg

Baking Instructions

  1. Preheat oven to 350°F.
  2. Combine cake mix, melted butter and pecans in large bowl. Reserve ¼ cup mixture. Press remaining mixture onto bottom of ungreased 13" x 9" pan.
  3. Bake 15 to 20 minutes or until surface is firm. Cool.
  4. Toast reserved ¼ cup cake mixture on cookie sheets 3 to 4 minutes, stirring once. Cool completely. Break lumps with fork to make small crumbs.
  5. Combine cream cheese and sugar in large bowl; beat until smooth. Stir in 1 cup whipped topping. Spread over cooled crust. Refrigerate.
  6. 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.

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