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Recipes > Cakes > Creamy Eggnog Squares

Creamy Eggnog Squares

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

Ingredients

Crust: Filling:
  • 1 (8 oz) pkg cream cheese
  • 1 cup granulated sugar
Topping:
  • 1 (12 oz) container frozen non-dairy whipped topping
  • 2 (3.4 oz) pkgs French vanilla instant pudding and pie filling
  • 3 cups cold milk
  • 1/4 tsp rum extract
  • 1/4 tsp ground nutmeg

Directions

  1. Preheat oven to 350°F.
  2. Combine cake mix, melted butter and pecans in large bowl. Reserve 1/2 cup mixture. Press remaining mixture onto bottom of ungreased 13x9-inch pan.
  3. Bake 15 to 20 minutes or until surface is firm. Cool.
  4. Toast reserved 1/2-cup cake mixture on cookie sheets 3 to 4 minutes, stirring once. Cool completely. Break lumps with fork to make small crumbs.
  5. Combine cream cheese and sugar in large bowl; beat until smooth. Stir in 1 cup whipped topping. Spread over cooled crust. Refrigerate.
  6. 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 reserved crumbs. Refrigerate at least 2 hours.