Creamy Eggnog Squares

Creamy Eggnog Squares
Write a review
  1. 1 package Signature Swiss Chocolate Cake Mix
  2. ½ cup (1 stick) butter or margarine, melted
  3. ½ cup chopped pecans
  1. 1 (8 oz.) package cream cheese
  2. 1 cup granulated sugar
  1. 1 (12 oz.) container frozen non-dairy whipped topping
  2. 2 (3.4 oz) package french vanilla instant pudding and pie filling
  3. 3 cups cold milk
  4. ¼ tsp rum extract
  5. ¼ tsp. ground nutmeg
  1. Preheat oven to 350°F.
  2. 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.
  3. Bake 15 to 20 minutes or until surface is firm. Cool.
  4. Toast reserved ½ 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.