Creamy Eggnog Dessert

• 1 (18 ounce) package swiss chocolate cake mix
• 12 cup butter or 12 cup margarine, melted
• 12 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
• 14 teaspoon rum extract
• 14 teaspoon ground nutmeg

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.

swiss chocolate cake, butter, pecans, cream cheese, sugar, topping, cold milk, rum, ground nutmeg

Taken from www.food.com/recipe/creamy-eggnog-dessert-473827 (may not work)