Recipe - Creamy Eggnog Dessert

CRUST
1 pack Swiss chocolate cake mix
One half cup Butter or margarine; melted
One half cup Chopped pecans

FILLING
1 pack (8 ounces) cream cheese;
softened
1 cup Sugar
1 Container (12 ounces) frozen
whipped topping; thawed and
divided
2 pack (4serving size each) french
vanilla instant pudding and
pie filling mix
3 cup Cold milk
One fourth teaspoon Rum extract
One fourth teaspoon Ground nutmeg

1. Preheat oven to 350 degrees F.

2. For crust, combine cake mix, butter and pecans. Reserve One half cup mixture.
Press remaining mixture into bottom of 13x9x2inch 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 MCRecipe Digest V1 #938 by "Eugene Johnston"
ejohnston@mailexcite.com on Nov 30, 1997