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Creamy Eggnog Squares

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Enjoy the taste of these Creamy Eggnog Squares. The three-layer Duncan Hines Swiss Chocolate Cake is creamy, and it's spicy thanks to the nutmeg and rum extract.

  • Hands-On Time: 20 Minutes
  • Total Time: 3 Hours 10 Minutes
  • Servings: 12 Squares
  • Difficulty: Worth the Effort
  • Rating:

Ingredients

  • 1 package Duncan Hines® Signature Swiss Chocolate Cake Mix
  • ½ cup (1 stick) butter or margarine, melted
  • ½ cup chopped pecans
  • 1 package (8 oz.) cream cheese, softened
  • 1 cup sugar
  • 1 container (12 oz.) frozen whipped topping, thawed
  • 2 packages (3.4 oz ea) French vanilla instant pudding and pie filling
  • 3 cups cold milk
  • ¼ tsp rum extract
  • ¼ tsp. ground nutmeg (optional)

Baking Instructions

  1. Preheat oven to 350°F.
  2. Combine cake mix, butter and pecans in large bowl. Press into bottom of 13x9-inch baking pan.
  3. Bake 15 minutes or until firm. Cool completely on wire rack.
  4. Combine cream cheese and sugar in large bowl. Beat with an electric mixer at medium speed 1 minute or until smooth. Stir in 1 cup whipped topping by hand. Spread mixture over crust and refrigerate.
  5. Blend pudding & pie filling, milk, rum extract and nutmeg in large bowl. Beat with an electric mixer at medium speed 1 minute or until smooth. Spread over chilled cream cheese layer. Refrigerate 2 hours or until firm.
  6. Cut into squares and dollop with remaining whipped topping. If desired, sprinkle with additional nutmeg.

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Need lids for mason jars?

Need lids for mason jars?

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Moist Baked Poultry

Moist Baked Poultry

Use the mayonnaise to coat the turkey or chicken and it will moisten as well as add a beautiful crispy gold skin that looks beautiful on the table.





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