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Title: Creamy Eggnog Dessert
Categories: Cake
Yield: 1 Servings
| MM BY HELEN PEAGRAM | ||
| Crust | ||
| 1 | pk | Swiss chocolate cake mix |
| 1/2 | c | Butter or margarine -- |
| Melted | ||
| 1/2 | c | Chopped pecans |
| Filling | ||
| 1 | pk | (8 ounces) cream cheese -- |
| Softened | ||
| 1 | c | Sugar |
| 1 | Container (12 ounces) frozen | |
| Whipped -- thawed and | ||
| Divided |
~- topping 2 packages (4-serving size each) french vanilla -- instant pudding and pie filling mix : 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.
>>> Part 4 of 4...
Spread over cheese layer. Spread remaining whipped topping over pudding layer. Sprinkle with reserved toasted mixture. Refrigerate at least 2 hours.
Scanned by: ejohnston@mailexcite.com
Recipe By : Treasury of Christmas Recipes (1991)
From: "Eugene Johnston" previous next