Monday, November 4, 2013

Eggnog Eclair Dessert


It is that time of year for eggnog to be back on the shelves...and this is something you must make while you can get your hands on it!

Slightly adapted from Kraft


1 package (8 ounces) cream cheese, softened
2 cups eggnog         
1 package (3.4 ounces) vanilla instant pudding       
1/4 teaspoon ground nutmeg         
2-1/2 cups  thawed cool whip whipped topping, divided         
78 NILLA Wafers         
2 squares  BAKER'S Semi-Sweet Chocolate                 

BEAT cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix, extract and nutmeg; beat 2 min. Gently stir in 1-1/2 cups cool whip.

LINE 9x5-inch loaf pan with plastic wrap. Arrange 15 wafers, top-sides down, on bottom of pan; cover with 1/4 of the pudding mixture. Repeat layers 3 times. Top with 15 of the remaining wafers. Refrigerate 3 hours.

INVERT dessert onto plate; remove plastic wrap. Microwave chocolate and 1 cup of the remaining cool whip in microwaveable bowl on HIGH 25 sec.; stir until chocolate is completely melted and mixture is well blended. Cool 1 min. Pour over dessert. Garnish with remaining cool whip and wafers.

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