Duncan Hines Eggnog Squares

By Pat Duran
@kitchenChatter

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:
Duncanhines.com-
they are wonderful. Working on recipes using this new product now. WOW!

Rating:

★★★★★ 2 votes

Comments:

3 Comments

Serves:

12-16 servings

Prep:

15 Min

Cook:

2 Hr

Ingredients

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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

Step-by-Step

1Preheat 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
2Filling:
Combine cream cheese and sugar in large bowl, beat until smooth. Stir in 1 cup of the whipped topping. Spread over cooled crust. Refrigerate.
3Topping:
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.