Duncan Hines Eggnog Squares
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18 ozpkg. duncan hines moist deluxe swiss chocolate cake mix
1/2 cbutter or margarine, melted
1/2 cchopped pecans
8 ozpkg. cream cheese, softened
1 cgranulated sugar
12 ozcontainer thawed, whipped topping
2 pkg3 oz. each french vanilla instant pudding and pie filling
2 3/4 ccold milk
1/2 tsprum extract
1/4 tspground nutmeg
How to Make Duncan Hines Eggnog Squares
- Preheat 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.