Creamy Eggnog Squares

Rating: 2 1 Comment
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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.

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.

Comments

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Addicted2Crayola on Dec 17, 2011 10:48 a.m.

I was really excited to make this dessert for a church potluck this holiday season. Sadly, it never made it to the table and was a great disappointment to myself and my kids who helped make the squares. The reserved cake mixture at first remained batter for the four minutes of baking and then the extra minute I added on burnt it so that was a lost step. This recipe does not specify it but I believe that the pudding mixture should set a little, or state that one should follow the package's directions, because my pudding was liquid even after two days of refrigeration. I can say it tasted good but it was a disgusting mess that was only served to my kids in a bowl.