Creamy Eggnog Squares

By carvalhohm

Ingredients

• Crust:
• 1 package Signature Swiss Chocolate Cake Mix
• 1/2 cup (1 stick) butter or margarine, melted
• 1/2 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
• 1/4 tsp rum extract
• 1/4 tsp. ground nutmeg

Details

Servings 12
Adapted from duncanhines.com

Preparation

Step 1

Preheat oven to 350°F.

Combine cake mix, melted butter and pecans in large bowl.

Reserve ½ cup mixture. Press remaining mixture onto bottom of ungreased 13"x 9" pan.

Bake 15 to 20 minutes or until surface is firm. Cool.
Toast reserved ½ cake mixture on cookie sheets 3 to 4 minutes, stirring once. Cool completely. Break lumps with fork to make small crumbs.

Combine cream cheese and sugar in large bowl; beat until smooth. 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 cream cheese layer. Spread remaining whipped topping over pudding layer. Sprinkle with reserved crumbs. Refrigerate at least 2 hours.