Creamy Eggnog Squares

Crust:

• 1 pkg Duncan Hines® Moist Deluxe® Swiss Chocolate Cake Mix
• 1/2 cup (1 stick) butter or margarine, melted
• 1/2 cup chopped pecans

Filling:

• 1 (8 oz) pkg cream cheese
• 1 cup granulated sugar

Topping:

• 1 (12 oz) container frozen non-dairy whipped topping
• 2 (3.4 oz) pkgs French vanilla instant pudding and pie filling
• 3 cups cold milk
• 1/4 tsp rum extract
• 1/4 tsp ground nutmeg

1. Preheat oven to 350°F.
2. Combine cake mix, melted butter and pecans in large bowl. Reserve 1/2 cup mixture. Press remaining mixture onto bottom of ungreased 13x9-inch pan.
3. Bake 15 to 20 minutes or until surface is firm. Cool.
4. Toast reserved 1/2-cup 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.