Duncan Hines Eggnog Squares
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- 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
- 1Preheat oven to 350^.
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
Combine cream cheese and sugar in large bowl, beat until smooth. Stir in 1 cup of the 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. Spread remaining whipped topping over pudding layer. Sprinkle with a little nutmeg, if desired. Refrigerate for 2 hours before serving.