Creamy Eggnog Dessert Recipe

Name: Creamy Eggnog Dessert
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (18 ounce) package swiss chocolate cake mix; ½ cup butter or ½ cup margarine, melted; ½ cup chopped pecans; 1 (8 ounce) package cream cheese; 1 cup granulated sugar; 1 (12 ounce) container frozen non-dairy topping, divided; 2 (3 1/2 ounce) packagesfrench vanilla flavor instant pudding and pie filling mix; 3 cups cold milk; ¼ teaspoon rum extract; ¼ teaspoon ground nutmeg

Servings: persons

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.
7
Cool.
8
Toast reserved 1/2-cup cake mixture on a cookie sheet for 3 to 4 minutes, stirring once.
9
Cool completely.
10
Break lumps with fork to make small crumbs.
11
FILLING:.
12
Combine cream cheese and sugar in large bowl; beat until smooth.
13
Stir in 1 cup whipped topping.
14
Spread over cooled crust.
15
Refrigerate.
16
TOPPING:.
17
Combine pudding mix and milk; beat 1 minute.
18
Add rum extract and nutmeg.
19
Spread over cream cheese layer.
20
Spread remaining whipped topping over pudding layer.
21
Sprinkle with reserved crumbs.
22
Refrigerate at least 2 hours.

969

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (18 ounce) package swiss chocolate cake mix, ½ cup butter or ½ cup margarine, melted, ½ cup chopped pecans, 1 (8 ounce) package cream cheese, and more.

Yes, Creamy Eggnog Dessert falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Creamy Eggnog Dessert

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions