Creamy Eggnog Squares

Name: Creamy Eggnog Squares
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 - 16 servings
Cuisine: American
Ingredients: CRUST:; 1 pkg chocolate graham crackers, whole box 14.4 oz.; 1/2 c (1 stick) butter or margarine, melted; 1/2 c chopped pecans; FILLING:; 1 pkg (8 oz.) cream cheese; 1 c granulated sugar; TOPPING:; 1 (12 oz) container frozen non-dairy whipped topping; 2 pkg (3.4 oz, each) french vanilla instant pudding and pie filling; 3 c cold milk; 1/4 tsp rum extract; 1/4 tsp ground nutmeg

By Kim Biegacki
@pistachyoo

Wow, what a dreamy, creamy eggnog dessert from Duncan Hines. It is super easy to make & very light in flavor. My entire family enjoyed them even though some of them don't like eggnog. Now, if you wanted to kick up the flavor you can do 2 cups of milk and 1 cup of eggnog which I am sure would intensify the Noggy lovin' flavors.

I did make this as stated but the crust was way to hard and not very tasty in flavor, so I switched it from chocolate cake mix to chocolate grahams. I also omitted another layer that I thought wasn't needed. I hope you enjoy.
I found the on Duncan Hines site.

Rating:

★★★★★ 5 votes5

Comments:

29 Comments

Serves:

12 - 16 servings

Prep:

15 Min

Cook:

20 Min

Method:

Bake

Ingredients

CRUST:
1 pkg

chocolate graham crackers, whole box 14.4 oz.
1/2 c

(1 stick) butter or margarine, melted
1/2 c

chopped pecans
FILLING:
1 pkg

(8 oz.) cream cheese
1 c

granulated sugar
TOPPING:
1

(12 oz) container frozen non-dairy whipped topping
2 pkg

(3.4 oz, each) french vanilla instant pudding and pie filling
3 c

cold milk
1/4 tsp

rum extract
1/4 tsp

ground nutmeg
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How to Make Creamy Eggnog Squares

Step-by-Step

This is a brand that would be good to use. But whatever you have in your area would be fine too.
Preheat oven to 350°F.
Combine ground up graham crackers, melted butter and pecans in large bowl. Reserve 1/2 cup mixture. Lightly, press remaining mixture onto bottom of ungreased 13x9-inch pan.
Bake 15 to 20 minutes or until surface is firm. Cool. 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. Combine cream cheese and sugar in large bowl; beat until smooth. Stir in 1 cup whipped topping. Spread over cooled crust. Refrigerate.
Combine pudding mix and milk; beat 1 minute. Add rum extract and nutmeg. Spread over cream cheese layer.

Refrigerate at least 2 hours.
Before serving, you can place a dollop of whipped topping on each slice with some ground nutmeg on top for garnish.
Delicious slices on a plate, YUM, YUM can I say YUM!!!!