Creamy Eggnog Squares

Kim Biegacki


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.

★★★★★ 5 votes
12 - 16 servings
15 Min
20 Min



1 pkg
chocolate graham crackers, whole box 14.4 oz.
1/2 c
(1 stick) butter or margarine, melted
1/2 c
chopped pecans


1 pkg
(8 oz.) cream cheese
1 c
granulated sugar


(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


1This is a brand that would be good to use. But whatever you have in your area would be fine too.
2Preheat 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.
3Bake 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.
4Combine pudding mix and milk; beat 1 minute. Add rum extract and nutmeg. Spread over cream cheese layer.

Refrigerate at least 2 hours.
5Before serving, you can place a dollop of whipped topping on each slice with some ground nutmeg on top for garnish.
6Delicious slices on a plate, YUM, YUM can I say YUM!!!!

About Creamy Eggnog Squares

Main Ingredient: Dairy
Regional Style: American