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.
(3.4 oz, each) french vanilla instant pudding and pie filling
How To Make creamy eggnog squares
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!!!!
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