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duncan hines eggnog squares

(2 ratings)
Recipe by
Pat Duran
Las Vegas, NV

The title says it all: This recipe by Duncan Hines. Enjoy the taste of creamy eggnog with these 3 layer Swiss Chocolate Cake mix is creamy and spicy thanks to the nutmeg and rum extract. By the way if you haven't tried their new frosting magic mix- you better check them out! Go to: they are wonderful. Working on recipes using this new product now. WOW!

(2 ratings)
yield 12 -16 servings
prep time 15 Min
cook time 2 Hr
method Bake

Ingredients For duncan hines eggnog squares

  • CRUST:
  • 18 oz
    pkg. duncan hines moist deluxe swiss chocolate cake mix
  • 1/2 c
    butter or margarine, melted
  • 1/2 c
    chopped pecans
  • 8 oz
    pkg. cream cheese, softened
  • 1 c
    granulated sugar
  • 12 oz
    container thawed, whipped topping
  • 2 pkg
    3 oz. each french vanilla instant pudding and pie filling
  • 2 3/4 c
    cold milk
  • 1/2 tsp
    rum extract
  • 1/4 tsp
    ground nutmeg

How To Make duncan hines eggnog squares

  • 1
    Preheat oven to 350^. Crust: Combine ingredients in a large bowl. Press mixture onto bottom of ungreased 13x9-inch baking pan. Bake 15 minutes or until surface is firm. Cool
  • 2
    Filling: Combine cream cheese and sugar in large bowl, beat until smooth. Stir in 1 cup of the whipped topping. Spread over cooled crust. Refrigerate.
  • 3
    Topping: 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 a little nutmeg, if desired. Refrigerate for 2 hours before serving.

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