* Exported from MasterCook *
Creamy Eggnog Dessert
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust
1 pkg Duncan Hines� Moist Deluxe� Swiss Chocolate Cake Mix
1/2 cup butter or margarine -- (1 stick) melted
1/2 cup chopped pecans
Filling
1 pkg cream cheese -- (8 oz)
1 cup granulated sugar
Topping
1 container frozen non-dairy whipped topping -- (12 oz)
2 pkgs French vanilla instant pudding and pie filling -- (3.4
oz)
3 cups cold milk
1/4 tsp rum extract
1/4 tsp ground nutmeg
1 Preheat oven to 350�F.
2 Combine cake mix, melted butter and pecans in large bowl. Reserve 1/2 cup
mixture. Press remaining mixture onto bottom of ungreased 13x9-inch pan.
3 Bake 15 to 20 minutes or until surface is firm. Cool.
4 Toast reserved 1/2-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 smotth. 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
Description:
"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"
S(Internet Address):
"http://www.duncanhines.com/displayRecipes/displayDH.asp?recipeID=366";
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Per Serving (excluding unknown items): 233 Calories; 18g Fat (66.6% calories
from fat); 2g Protein; 18g Carbohydrate; trace Dietary Fiber; 42mg Cholesterol;
135mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Fat; 1 Other
Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
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