duncan hines eggnog squares
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!
prep time
15 Min
cook time
2 Hr
method
Bake
yield
12-16 servings
Ingredients
- CRUST:
- 18 ounces pkg. duncan hines moist deluxe swiss chocolate cake mix
- 1/2 cup butter or margarine, melted
- 1/2 cup chopped pecans
- FILLING:
- 8 ounces pkg. cream cheese, softened
- 1 cup granulated sugar
- TOPPING:
- 12 ounces container thawed, whipped topping
- 2 packages 3 oz. each french vanilla instant pudding and pie filling
- 2 3/4 cups cold milk
- 1/2 teaspoon rum extract
- 1/4 teaspoon ground nutmeg
How To Make duncan hines eggnog squares
-
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
-
Step 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.
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Puddings
Category:
Other Desserts
Tag:
#Quick & Easy
Method:
Bake
Culture:
American
Ingredient:
Flour
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