Creamy Eggnog Dessert

Found on duncanhines.com website because I was looking for a good way to use up eggnog.

• Ready In: 2 hrs 15 mins
• Serves: 12
• Yields: 12 pieces

Ingredients

• Crust

• 1 (18 ounce) package  swiss chocolate cake mix
• 1⁄2 cup butter or 1⁄2 cup margarine, melted
• 1⁄2 cup  chopped pecans

• Filling

• 1 (8 ounce) package cream cheese
• 1  cup granulated sugar
• 1 (12 ounce) container frozen non-dairy topping, divided

• TOPPING

• 2 (3 1/2ounce) packages  french vanilla flavor instant pudding and pie filling mix
• 3  cups  cold milk
• 1⁄4 teaspoon  rum extract
• 1⁄4 teaspoon ground nutmeg

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. CRUST:
3. Combine Swiss chocolate cake mix, melted butter and pecans in a large bowl.
4. Reserve 1/2 cup mixture.
5. Press remaining mixture onto bottom of an ungreased 13x9-inch pan.
6. Bake 15 to 20 minutes or until surface is firm. Cool.
7. Toast reserved 1/2-cup cake mixture on a cookie sheet for 3 to 4 minutes, stirring once.
8. Cool completely.
9. Break lumps with fork to make small crumbs.
10. FILLING:
11. Combine cream cheese and sugar in large bowl; beat until smooth.
12. Stir in 1 cup whipped topping.
13. Spread over cooled crust.
14. Refrigerate.
15. TOPPING:
16. Combine pudding mix and milk; beat 1 minute.
17. Add rum extract and nutmeg.
18. Spread over cream cheese layer.
19. Spread remaining whipped topping over pudding layer.
20. Sprinkle with reserved crumbs.
21. Refrigerate at least 2 hours.